Mayonnaise is divisive. People love it; people hate it. I love it, slathering it all over sandwiches and burgers, and dipping my fries in it. I’m one of those people. But I’d like to make a bold assertion: If people were making their own mayonnaise, at home, there would be very few people who can withstand its charms.
Because homemade mayonnaise is a whole different species than the stuff you get in a jar at the store. Yes, even the good quality stuff. (Oh, Ina Garten, I love how you make this stipulation, without fail.) Homemade mayo is creamy and smooth, without the greasy mouthfeel you can get with storebought. It’s flavor is fresh and bright, without being overpowering. It’s mayo like it’s meant to be.
Now all that is well and good, I understand, but I know that most people think that making mayonnaise just isn’t something they have time to do. They picture a big bowl and madly whisking drops of oil into said bowl for hours to achieve the right consistency. Doesn’t that sound terrible? I don’t want to do that either. I don’t blame them. But, people, oh my people… it doesn’t have to be that way. What if I told you that you could have this wonderful homemade condiment in a matter of a minute or two? Would you think I’m exagerating? I’m not. It’s one of those “everyone pile in the container, give it a blitz, and you’re done” situations.
I didn’t believe it myself, and I probably wouldn’t have tried it at all had I not found this recipe and method on one of my favorite blogs, somewhere I trusted. I’m so glad I tried it. Because not only do you end up with yummy mayo for all your condiment needs, but it’s also kind of fun to watch the transformation of an egg, mustard, acid, and oil become something so entirely different. It feels like a magic trick. And it is magical- it has the power to make mayo-lovers out of mayo-haters, or at least close the gap a bit. Mayo: divisive no more!
from Delicious Days
This is also an awesome base for making fancy things like herbed mayo, or garlic mayo and whatever else kind of mayo you'd like. You just need to mix extras in after you're done with the immersion blender.
- 1 fresh egg, preferably organic
- 1 tsp dijon mustard
- 1 tbsp lemon juice or vinegar
- 1/4 teaspoon fine sea salt
- a few grinds of freshly ground black pepper
- 1 cup sunflower oil (or other light oil, such as canola)
all ingredients should be at room temperature
In a tall beaker-like container (quart size take out containers work perfectly for this), crack the egg, making sure there are no bits of shell. Add the rest of the ingredients, ending with the oil.
Take your immersion blender and place it at the bottom of the container, kind of covering the egg. Turn it on, and slowly start to lift it out of the container. You will see the mayo emulsifying beneath the blade and streaks of oil coming up the sides. Continue to slowly raise the blender until you've reached the top of the contents of the container. Give the mayo a few stirs with a spoon to combine in any bits of oil that weren't emulsified, taste for seasoning, and you're good to go! You can use it right away or store it in the fridge in an airtight container for a few days.