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Magic Mayonnaise

Source of Recipe

From "The Hands-On Home" by Erica Strauss


Recipe Introduction

"I adore my immersion blender. In the professional kitchens where I spent a few years, we had these enormous heavy-duty immersion blenders that were big enough to purée the soup at the bottom of a fifty-five-gallon kettle. At home, I've always had excellent luck with inexpensive immersion blenders. In addition to making puréed soups and sauces super simple, my immersion blender gets pulled into service every week as a DIY mayonnaise maker. In cooking classes, I've demonstrated how to make mayonnaise at home using this immersion blender trick, and people go crazy for it once they see how quick and easy it is. Commercial mayonnaise is filled with cheap and often rancid oils, added sugar, and preservatives. Homemade mayo tastes better than the store-bought variety, allows you to control the quality of the eggs and oil you use, and saves money. Once you see how easy it is, I bet you'll never go back!"

List of Ingredients

â—¦ 1 large egg
â—¦ 1 tablespoon freshly squeezed lemon juice
â—¦ 1 tablespoon white wine vinegar
â—¦ 1 teaspoon Dijon mustard
â—¦ 1/2 teaspoon kosher salt
â—¦ 1 cup neutral-flavored vegetable oil


Recipe

For the traditional method, in a small bowl, whisk the egg, lemon juice, vinegar, mustard, and salt together. While whisking continuously, slowly drizzle the oil into the egg mixture. The mayonnaise should transform into a thick, creamy white spread.

For the magically fast immersion blender method, in a wide-mouthed pint mason jar, combine all the ingredients. Give the mixture a few seconds for the egg to settle to the bottom of the jar, then insert an immersion blender and turn to medium speed. Keep the immersion blender at the bottom of the jar; it will slowly pull the oil down and into the egg, forming a strong emulsion.

When almost all of the jar has magically turned into mayo, slowly pull the immersion blender up and out of the jar, pulsing a few times to emulsify any oil still floating at the top. The mayonnaise will keep in an airtight container in the refrigerator for up to 1 week.

Makes about 1 cup