Homemade Mayonnaise
Once you start making your own mayonnaise, you'll never buy it at the grocery store again. The flavour is incomparable and the variations are endless. Mayonnaise is made with very, very simple ingredients that you'll have at home.
Some people nay-say olive oil mayo, but I heartily disagree. If you like the flavour of the oil, you will like the flavour of the mayo. If you are concerned that it will be too strong, start with a 50/50 mix of olive oil and "inert" oil of your choice (avocado is a good choice).
What you'll need:
- Mason Jar
- Immersion Blender
- Glass container with airtight lid
Ingredients:
- 1 Cup of Olive Oil
- 1 Large Egg
- 1 tsp Dijon Mustard
- 1 tsp lemon juice OR white wine vinegar
- 1/2 tsp salt
Easy! Now the fun begins. Add flavourings at this stage, you can add dried herbs and spices of your choice OR select a flavoured oil for a really special aioli.
- Chipotle Olive Oil
- Garlic Olive Oil
- Basil Olive Oil
- Harissa Olive Oil
Instructions:
- Put all the ingredients in your mason jar - the tight space makes it easy for the immersion blender to do its job.
- Place the immersion blender in the jar so it is sitting right on the bottom and Pulse.
- The mayo will start to emulsify immediately and this process takes only 15 seconds or so.
- Once the emulsification starts, you may raise and lower the immersion blender a little to get all the oil incorporated.
- Use a spatula to scrape your new mayonnaise into a clean, glass container (could still be a mason jar) with a good lid and refrigerate immediately.
The colour of your mayo will depend on the colour of your oil of choice and how deep yellow the yolk of the egg is. Don't worry about variation!
