Why pay a lot of money for bad mayonnaise when you can make really gourmet mayonnaise in a few minutes at a fraction of the cost? Here's a simple recipe requiring no technique, commonly available ingredients, and my favorite kitchen power tool- the hand blender!
a widemouth jar of one half to one pint capacity
a cup of oil- any oil. I almost always use extra virgin olive oil, but canola is a good, healthy choice. Some people like half olive oil and half canola. Light olive oil is a good choice if you want a lighter flavor.
a half a large lemon, squeezed through a strainer (or 2 tablepoons prepared lemon juice)
a quarter teaspoon of salt
a half teaspoon (or more) of crushed garlic
a teaspoon of powdered mustard, or a tablespoon of prepared mustard, or a teaspoon or more of your favorite hot sauce. (Or, for those who like- yuck!- Miracle Whip, two teaspoons of sugar)
Step 1: Ingredients
Seperate the egg and put the yolk in the jar. Don't know how to separate an egg? Put in the whole egg. Really. Doesn't matter. I'll do an egg-separating Instructable later.
Step 2: More Ingredients...
Add the rest of the ingredients EXCEPT the oil, and mix.
Step 3: Now Comes the Oil....
Add a QUARTER of the oil. No more.
Step 4: And Now, the Magic Happens
Insert the hand blender, and mix, moving the blender around. It should first form a creamy paste, and then suddenly thicken up. If not, don't worry. Keep going...
Step 5: Uh, Now the Magic Happens...
SLowly add the rest of the oil while you keep mixing. At some point the mix will thicken up abruptly. FInish adding the oil, give a final mix, shake off the blender...
Step 6: Et Voila!
... and you should have a jar full of delicious, ready to use mayonnaise. Taste, and adjust the seasoning to your own preference.
On the left is the red-pepper flavored aioli we just made; on the right, a mustard flavored version. Both will keep in the fridge.
The hot peppered on in particular is great with seafood- that's what the French serve on the side with Boullibaise. Try it with fried fish, mussles, sardines, anything. The other is great with tuna, burgers, just experiment.
A note on food safety: Since this uses a raw egg, I only buy organic, vegetable fed eggs to help insure against salmonella.
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