Super Quick and Easy Mayonnaise
Intro: Super Quick and Easy Mayonnaise
This is probably one of the simplest recipes I've ever made, and am blown away by how well it stacks up against more traditional recipes that require a year of whisking and a possible split at the end.
STEP 1: Throw Your Ingredients Into a Jar
All you need is:
- 2 eggs
- 2 tablespoons of vinegar (or lemon juice)
- 500ml oil (preferably not a strong tasting oil)
- 1 tablespoon of mustard (optional extra but I like my mayo mustardy)
- Smoked salt (or normal salt if you prefer, but I used applewood smoked salt and it's worth the effort)
STEP 2: Blend
Using a stick blender, blend from the bottom of the jar upwards.
Once everything is blended through you have your mayonnaise. No hassles, no whisking, and you can make it fresh in under a minute.
Enjoy.
You can read more about recipes like this and my culinary adventures here.
14 Comments
critiasConfined 9 years ago
Hey man, awesome 'ible. I'm sure the future will see me making a lot more of this.
Ran into a problem, though. I tried to make it and instead produced an oily, liquid substance that wasn't the right consistency at all. I don't know why. Would incorrect beating cause this kind of effect, or perhaps inadequate amounts of vinegar? The only other thing I can think of is that I used roughly 3/4 canola oil and 1/4 olive oil. Any idea what I'm doing wrong?
lbresler 9 years ago
Hi, that's interesting. It could be too little vinegar,or even if you try blend it without a hand blender. Those are the most likely causes.
Holy_Man_Zahn 9 years ago
The inside of an egg is a sterile environment, most of the contamination comes from the shell. As long as you wash your eggs first you should be ok.
ejk00 9 years ago
lbresler 9 years ago
tj-86 9 years ago
lbresler 9 years ago
I'm not sure the make but I bought it a few years ago at a 2nd hand store. It's pretty awesome... as long as you remember to turn your toast in time!
seamster 9 years ago
Nice! Does homemade mayo like this tend to separate over time? I've never had anything but store-bought stuff.
SparkySolar 9 years ago
I have made mayonnaise like thous for years. Mine has never separated. I keep it for 1 week in fridge, usually its gone way before then
Rima/Sparky
lbresler 9 years ago
Thanks! Honestly, it's never lasted long enough for me to find out... I think the longest was about 3 weeks before we ate it. It really shouldn't separate unless you leave it for months.
mnmama 9 years ago
Pasteurized eggs are available everywhere too, that would be safe for everyone. I use them to make fresh, uncooked eggnog for the holidays. No reason you couldn't use them here. I like the idea of smoked salt. Will have to try and find some.
jcannizzo 9 years ago
pecker 9 years ago
Taimur 9 years ago