Mayonnaise
Chef’s notes
I mix in a 2-cup glass measuring cup or something similar. Size matters, because you want the blades of the hand blender to reach the surface of the mixture when you start to add oil. I have used a café coffee mug, then transferred to a regular bowl once the mayo emulsified. Basically, just avoid a big bowl.
When you start to add oil, go slooooowly! I put the oil bottle in my dominant hand. You will start by adding small drops of oil, while the hand blender is going. Small drops become bigger drops and soon you should start to see the mayo whip up. Then, you can add a bit more oil at a time, just being sure to blend it all in to the whipped state before adding more.
If you don’t go slowly enough!!, then your mayo will split and refuse to form. This sucks big time, so do your best to avoid it by going slowly.
Did I mention to add the oil slowly? Haha. But if your mayo splits, then you can probably fix it with a little googling and some prayers.
I leave the recipe as basic as possible so you can experiment. I use high-oleic sunflower oil for a tasteless, basic mayo, or sometimes avocado oil. I like apple cider vinegar, but feel free to use other vinegars. Feel free to leave out the lemon, or add more of whichever ingredient your palette enjoys. Once you get the hang of it, you will find yourself adding a splash of this or a smidge of that, and measuring none of it.
You can jazz it up with chipotle and lime, wasabi, roasted garlic, etc.
This will stay good for up to 2 weeks. Be sure to store in a glass bottle with the date made on it. I use an old pickle jar for this.
Details
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 5 min
- 🍽️ Servings: 6
Ingredients
- 1 egg yolk
- 2 tsp dijon mustard
- 1 tsp worchestershire sauce
- 250 ml oil
- 2 tsp vinegar
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 tsp lemon juice
Directions
- Mix yolk and all ingredients except oil in measuring cup.
- See chef’s notes about next step.
- Slooooowly add oil to mixing bowl with a high speed hand mixer going.
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