I must confess, when I was younger, I hated mayo. It was slimy and bland, I could not see why people put it on anything, others even had it on its on, what were they tasting that I couldn’t? Fast forward a decade or so later I visit my editor and she made me an egg salad sandwich, lawd, it was nothing short of amazing. I lost my manners and shamelessly slurped my way through the sandwich. I am sure she was shocked but well, thanks to her I got to love mayo.
Making mayo is not hard but if by hand, it will test your patience and chances of getting it right the first few tries will be low if not zero. I’m not going to lie I have made watery oily messes in attempt to make mayo. There are times I dump them and try again. At times I throw my hands in the air and say we were to have mayo, but today we will have this watery oily mess. I then serve the hubs and I and act like its all good. I am not proud of it but hey.
Using an immersion/hand blender is super easy, and quick and once you get used to it you will almost always get it right. All you have to ensure is that you only lift the blender once mayo the oil starts thickening and at a steady pace. Now onto the recipe.
*NB: This method REQUIRES an immersion blender, I will do a recipe in the future with other equipment like a normal blender, food processor or just a whisk and a bit of elbow grease.
5 minute MayonnaisePrint This
TOOLS & INGREDIENTS
- 1 cup of a neutral flavourless oil -> I used sunflower oil but usually use light olive oil.
Flavourless oils just like the name states don’t have a strong taste, and since we are using a lot of oil, a strong flavoured oil can be quite overpowering. Some examples of flavourless oils are
- Sunflower oil
- Canola (rapeseed) oil
- Corn oil
- Peanut oil
- Safflower oil
- Vegetable oil
- Sesame oil (not dark roasted)
- Soybean oil
- RBD Palm Oil (Refined Palm oil)
If you are worried about the amount of polyunsaturated fats, and do not mind a bit of flavour you can use a mix of a monounsaturated oil like ghee, olive oil and coconut oil and a flavourless oil. You can also use extra light olive oil, avocado oil or macadamia nut oil – I find mayo made with macadamia oil it too nutty for my taste, but you may like it. Extra light olive oil is my favourite, it has a very subtle taste and keeps so well in the fridge, i lick it off the spoon and jar, no shame.
- 1 egg, fresh or pasteurised egg at room temperature
If you do not have an egg at room temp put your cold eggs in bowl of hot water for a few minutes. To pasteurize the eggs, put the eggs in a sauce pan, cover with water and heat the eggs to around 150ºF / 65ºC, if you do not have a thermometer, you will see the first small bubbles appear at the bottom of the pan then. Immediately remove from the heat and let them cool.
- 1 tablespoon of white wine vinegar
- 1 tablespoon of lemon juice -> about half a small/medium lemon
- 1/2 a teaspoon of dijon mustard (optional) -> you can also use yellow mustard or dry mustard.
If you can help it please do not omit it, mustard is an emulsifier so it helps in the mayo formation.
- 1/2 a teaspoon of salt
- A pinch of black pepper or white pepper for the purists (optional)
You may add any other spices and herbs you like if you want your mayo a bit spicy, or garlic to make aioli. If you do not have white wine vinegar you may double the lemon juice and vice versa.
- Put the egg, white wine vinegar, lemon, dijon mustard, salt and pepper(if using) into a jar that is slightly wider than the base of your blender. Immersion blenders usually come with a jug perfect for this. Do not stir.
- Add in the oil
- Put in your immersion blender at the very bottom of the jug, the base of the blender should sit over the yolk, then start blending. For your first try, start at a lower speed till you get the hang of it.
- Move the blender round and round the bottom of the jug but do not lift it from the bottom just yet.
- Once the mayo starts forming you will see light coloured streaks creeping up the sides of your jug and it will start getting thicker at the bottom.
- Once it starts thickening and harder to blend at the base start lifting the blender slowly as you blend, key word here being slowly. (If you move too quickly you the egg will split and you will end up with a watery concoction of egg and oil, not pretty and not tasty).
- Once done, you can move your blender around the jar to ensure, everything is well mixed. Before you know it, you would have thick, tasty mayo that will be ready to be spread on toast or burger buns, maybe? It will taste better than store bought mayo, trust me.
Ps: The colour of the mayo will depend the on the colour of your egg yolks, the lighter the yolks the whiter the mayo and vice versa.