Mayonnaise!
Intro: Mayonnaise!
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!
You'll need:
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
an egg
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)
You'll need:
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
an egg
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.
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.
97 Comments
BobA94 4 years ago
JermaineM10 6 years ago
omg, ought to try this. Just gotta get a hand whipper tool like you and then the ingredients. Would love to try it out. May be good for smaller batches when I grab a tuna can and loaf of bread. Can't wait to try it. SEE if it will suck me out of the Miracle Whip fits!
tropical rainforest 8 years ago
gfry 11 years ago
Mutantflame 12 years ago
sideways 15 years ago
Mattrox 15 years ago
sideways 15 years ago
Mattrox 15 years ago
sideways 15 years ago
mje 15 years ago
Mattrox 15 years ago
timbit1985 12 years ago
Mattrox 12 years ago
timbit1985 12 years ago
http://www.jamieoliver.com/recipes/egg-recipes/aioli-1
Mattrox 12 years ago
Anyway I live in a family of ten, so most food disappears within a day. So really I can't argue with you!
Wow! Three years ago. Talk about bringing up the past!
Mattrox 15 years ago
richardsan 13 years ago
timbit1985 12 years ago
Computothought 13 years ago
1 large egg yolk
1/2 tsp cheap table mustard
1/4 tsp vinegar
1/4 tsp lemon juice
pinch each of salt, pepper, and onion powder.
1 cup salad oil (I like olive oil best, but cooking oil will do.)
Stir everything together well, but the oil. The add the oil sparingly at a time till all is incorporated. With a good whisk, it does not take that long.