Up until today, I generally have fought with homemade mayonnaise. By hand (too lazy), beaters (works most of the time), blender (too much washing up) etc…
This recipe from Serious Eats has changed my “Mayo Game” !
AND this is a whole egg mayo ! No more forgotten egg whites in the back of the fridge.
Due to the egg white being included its lighter in colour and, to me, tastes more like shop bought mayo (in a good way 😉 ).
Below is the basic recipe, but add stuff to your hearts content ! I added a clove of my sun roasted garlic and a chunk of the white part of a spring onion. You could add raw garlic to make Aioli or herbs, roasted red pepper, a touch of fresh horseradish, pesto, wasabi, hot sauce, smoked paprika, blue cheese, chipotle, ginger etc. . .
Keeps for about 2 weeks in the fridge.
One Egg Mayonnaise
- 1 whole egg (room temperature)
- 1 Tablespoon fresh lemon juice or white wine vinegar
- 1 teaspoon dijon mustard (room temperature)
- 1 cup vegetable oil
- salt & pepper to taste
All ingredients go into a recipient that is just wide enough for the head of the stick blender (very important). Most stick blenders come with their own jug, which is perfect.
Slowly lower the stick blender into the jug until it touches the bottom. Start blending (high speed is fine). Very quickly the mixture will start to emulsify, you can then start to slowly lift the stick blender up whilst blending. You may need to move it from side to side near the top to get all the oil down.
Et voila ! In less than 2 minutes, you have mayonnaise 🙂
*original recipe on the Serious Eats website
Bon appétit !