My friend K tweeted this evening about how she’d spent $60, two hours and a whole mess of olive oil trying to make homemade mayonnaise, and had just ended up with a pint of broken mayo. I asked her if she had an immersion blender, and she told me that she did, but didn’t think that would work! Well, I’m here to tell you different…
Once you make this mayonnaise, you won’t ever go back to store-bought. The trick to making this 100% foolproof is using an immersion blender and thus eliminating “the pour” step, where my patience gives way and I would break the mayo. The explanation for why all this works is here. Note: you need to have a narrow container that just clears the width of your immersion blender. If your container is too wide, it will break; I’ve found peanut butter jars work perfectly, and then there’s not a whole lot of mess cleaning up as it’s in the permanent container!
I modify this recipe a bit, as I’ve found that there’s no point in separating an egg and then using water. Also, bottle lemon juice has a more consistent acidity, so I just use that. I substitute extra LIGHT olive oil (different from extra virgin olive oil!!) because it’s got a better fat profile.
Here’s my recipe:
- 1 large egg
- 1 cap full lemon juice
- 1 teaspoon dijon mustard ( I don’t measure this, just squirt some in)
- 1 cup extra light olive oil
- Kosher salt
Place first 3 ingredients into an immersion blender cup. Pour oil in – you don’t have to be terribly careful. Let this sit for 15 seconds to allow all the oil to float to the top. Place head of immersion blender at bottom of cup and switch it on. As the mixture is emulsified, slowly tilt and lift the head of the blender until all oil is combinde. Season to taste with salt. Store in a sealed container in the refrigerator for up to two weeks, and listen to the angels sing.
We’ve found out – don’t substitute the mustard for anything fancy as it just won’t taste right.
You can even use this method for hollandaise sauce!