This is the perfect storm of recipes. Just 2 ingredients, 30 seconds, and you have one of the great sauces in culinary history…you make it in the same jar you store it in…and it’s all in time for the summer salad season. Just think about it—the freshest, creamiest, purest mayonnaise possible, in 30 seconds. That’s way less time than it takes to grab a jar at the supermarket and wait on the checkout line.
I think I’m so excited about this because the last time I made homemade mayonnaise the result was great, but I stood by the food processor for many minutes sloooooowly drizzling the oil according to the classic method for making mayo. Actually the French chefs use a whisk, which is even more laborious. My arm literally ached the next morning. If you’ve made your own mayonnaise the old fashioned way and loved it, you owe it to yourself to try this.
There are lots of youtube videos demonstrating how to make this, but they are all a little different, and I went through several attempts at this before figuring it out. From my experience, it’s the egg being at room temperature that makes the difference. I made it several times, with safflower oil, and then pure olive oil. You can also make it with virgin olive oil, but it will be richer, more yellow, and have a stronger taste. That can be a p;us in some recipes. You can flavor your mayonnaise with a little lemon juice and mustard, and salt, but it isn’t necessary.
Yes you need an immersion blender to make this, but you should have one anyway, they aren’t expensive and there’s a lot you can do with them from pureeing soups right in the pot to making smoothies. I have to say this was the most fun I’ve had in the kitchen in a long time.
What You Will Need
- 1 whole egg (use pasteurized for safety) at room temperature
- 1 cup mild oil, like safflower, canola, or pure olive oil
- 1 mason jar or other jar that is just wide enough to fit your immersion blender (I used a Kerr Wide Mouth Pint Jar)
- Make sure your egg and oil are at room temperature, this is important. Put your egg and oil in the bottom of a glass jar that fits your immersion blender. Ideally, it should be a close fit.
- Put the immersion blender down into the cup and rest it at the bottom. Turn it on and blend, keeping it at the bottom until you start to see the mayo thicken. Then gently raise the blender head to blend the rest of the mayo. Stop the machine when you see that the entire jar has thickened. Don’t over-blend.
- Give it a stir and then cap the jar and store in the fridge. Eat it up within the week.
If you want to flavor your mayo, you can add the juice of half a lemon and a teaspoon of mustard. That’s the classic seasoning, but of course you can do anything you want, it’s your mayonnaise ;)
Pasteurized eggs are safe to use raw because they have been heated just enough to kill bacteria, but not enough to cook the eggs. Try to find them at your local store, but if you can’t, you can easily pasteurize your own eggs at home, directions here.
I’m already planning to make a simple old fashioned macaroni salad with my fresh mayonnaise. What will you make with yours?
One year ago today—