LET’S MAKE HOMEMADE MAYONNAISE
There are several methods of making this culinary favourite that graces most kitchens, restaurants and dining tables, but this method is by far the easiest and quickest method I have ever come across with “5 star” results.
The final result is a velvety mayonnaise that any chef would be delighted to serve and you can make it in your own kitchen in less than one minute. I don’t eat mayonnaise every day by any means but some recipes like devilled eggs, sandwiches, coleslaw, cocktail sauce and salads would not be the same without it.
Depending on what you decide to serve this culinary favourite with, you can add your own unique flavours by adding different herbs, mustards, vinegars and garlic. Nothing tastes better than dipping a homemade sweet potato wedge into a dollop of homemade garlic mayo. The wonderful thing about making your own mayonnaise is that not only are you in charge of the flavour, but more importantly, you know exactly what the ingredients are. There are no preservatives and other chemicals as are used in store bought. YOU ARE IN CHARGE.
Olive oil is my preferred oil but using other more neutral oils can make a better canvas for adding additional flavours. Grapeseed, safflower, canola, avocado and peanut oils are all good.
The one kitchen gadget that will simplify the production of your own mayonnaise is a hand held immersion blender which usually includes a tall plastic pint size cup. This one. shown here also has a lid so you can store your mayonnaise in the cup. From a few simple ingredients comes the delights of homemade mayonnaise.
INGREDIENTS
1 EGG (cold from fridge) do not break yolk while adding to blender
1TSP OF DIJON MUSTARD
250ML OLIVE OIL (you can use Sunflower, Avocado, Peanut, Grapeseed, Canola)
1 TBSP APPLE CIDER VINEGAR OR WHITE WINE VINEGAR
SQUEEZE OF LEMON (this can be added after to taste)
pinch SEA SALT
Add all ingredients (except lemon & salt) into tall pint size plastic cup that immersion blender fits into to. I use the one the blender came with. Insert immersion blender right to bottom of cup. Turn blender on to highest speed and do not lift out of cup. Continue for 10 seconds. A vortex is created and almost immediately the mixture will emulsify. Now you can move blender up and down to incorporate any oil that is still on top. Once you have a creamy velvety mixture, you can add lemon, salt and any other flavours you would like. Try garlic, herbs and chilli. Use different mustards and vinegars in your ingredients.
Once you have made in once, it will become a firm favourite to your kitchen repartee.
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Mary Joan Calder
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