Immersion Blender Mayonnaise
The immersion blender offers the ultimate hack for making home made mayonnaise quickly and easily. Here's how to do it.
Summer is a time for salads. The options are many, with potato salad, macaroni salad, cole slaw, and Caesar salad, just to name a few. A key ingredient for many salads is mayonnaise, but for many, this simple condiment is too tricky to make from scratch - but I think this is because few people know how easy it is to make with an immersion blender.
With the price of everything going up, it’s nice to know that top quality mayo can be made in minutes with this easy mayo hack.
Ingredients:
1 egg
1 tbsp vinegar
1 tsp mustard
1/2 tsp salt
about 3/4 cup of oil
1 tsp sugar (optional)
Directions:
Crack the whole egg into a high-sided measuring cup (many immersion blenders come with one - they look like beakers). Add all the other ingredients, and then add the oil until the measuring cup registers 1 cup in total.
(Note: if the yolk breaks when the egg is first added to the measuring cup, the mayonnaise will not thicken no matter what you do, so set that aside for tomorrow’s breakfast and try again).
Unlike traditional mayonnaise, with this technique the yolk does not have to be separated from the egg white. Gently lower the immersion blender into the cup, hold it completely flat against the bottom of the measuring cup, turn it on for ten seconds, then slowly begin to rock the blender from side to side, just a little bit at a time. You will see a thick white mass near the bottom beginning to form, and the sound of the blender will change slightly. Gradually increase the angle of the blender as you see the oil being pulled into the white mass, and then move the blender around more and more to gradually incorporate all the clear oil into the white mass, until it all looks like mayonnaise. The whole process takes about a minute.
Transfer to a small sealed container, mark the date and place in the refrigerator. Most sources say that its safe for up to 2 weeks when stored in this way, but do your own research and make your own decisions about how long it can safely be stored.
That’s it! That’s all there is to it! I have not bought mayonnaise since learning this technique, and the great thing is that the flavour can be adjusted for your taste in terms of the ingredients. Some people use Dijon mustard, some people just use the cheap stuff (like me). Some people use apple cider vinegar, and some people just use the cheap stuff (like me). Some people use olive oil, and some people… well you get the point. You can also jazz it up with ingredients like curry, or add some garlic and anchovy to adapt it into a fantastic Caesar salad dressing.
Give this a try and I think you’ll be stunned at how easy it is to make your own mayonnaise. If you want to watch me make it step by step, check out this video: