I may be one of the last foodies to discover this foolproof method of making homemade mayonnaise, yet such is the difference it’s made to my cooking life out here in the bush, I felt compelled to share it with you.
The versatility of mayonnaise means that I love having it available as and when I need it. But in the past, the idea of making mayonnaise for any of my recipes drew a long, deep sigh out of me as I dragged myself to the blender, deposited the egg yolks at the bottom, and started the process of pouring an arm-achingly thin stream of oil, always crossing fingers that the mixture wouldn’t curdle.
If only I had known …
* You will need an immersion blender–what I call a whizzer stick–for this recipe.
- 1 egg
- 1 cup light oil, like sunflower or grape seed
- 1 tablespoon olive oil
- Juice of 1/2 a lemon
- 1/2 teaspoon Colman’s hot English mustard, or 1 teaspoon Dijon mustard
- Salt & pepper to taste
1. Break the egg into a suitable container.
2. Gently pour the oil over the egg, giving it time to rise to the surface.
3. Place your whizzer stick directly over the egg yolk and start blending, slowly lifting up the stick from time to time to incorporate more and more of the oil. The end result will be a thick mayonnaise.
4. Mix in the lemon juice, mustard, and salt and pepper with a dessert spoon until well incorporated.
Here I have provided the method I make for basic mayonnaise, but feel free to experiment. You can enhance it any way you wish: incorporating chopped fresh herbs, flavored vinegars, different types of mustard, or spices like paprika, turmeric and saffron. You can also thin it out with plain yogurt, creme fraiche or sour cream.
Yield: Just over a cup of mayonnaise, or more if you thin it out with yogurt, creme fraiche, or sour cream.
Note: This recipe is made with raw egg. Make sure you use eggs that are as fresh as possible, preferably organic or free-range.