Click here to view recipe.
This post and the following recipe happened as a result of cooking failure.
It is very rare that I make a recipe that doesn’t “turn out.” I’ve made mayonnaise many times before from scratch, and I’ve never had a problem. Generally I’m too lazy to whisk for ten minutes so I make my mayo using my immersion blender and drizzle in the oil very slowly.
Last week I ran out of mayo and thought it would be no big deal to produce another cup or so, and the darned stuff became very liquid. I threw it out, and started over. Same thing. This happened THREE TIMES, and I used to be a paid professional cook. I became irritated over wasting so much sunflower oil!
So, I investigated and came up with a super simple recipe that requires nothing more than 1) having the egg at room temperature (very important) and 2) just dumping every single ingredient together (even the oil) into a container that is barely bigger than the immersion blender. Then you turn on the motor, keep the blade low in the liquid and slowly raise it up as the mayo starts to thicken. Do not overblend. This takes less than 20 seconds and is much less aggravating than the “drizzle in the oil by drops” method.
Right after I figured this out, I saw a post using the EXACT SAME METHOD. The published recipe had fewer ingredients but eerily described my method to a “T”. Brilliant minds think alike, I guess.
- 1 whole large egg, room temperature
- 1 cup sunflower oil (do NOT use extra virgin olive oil unless you want a distinctive , more bitter taste)
- 1/2 tsp fine grained sea salt
- ½ tsp dry mustard
- 1 pinch granulated sugar
- 1 Tbsp fresh squeezed lemon juice (more to taste – and I used more)
Put everything into a container that is narrow and tall and barely accommodates your hand blender. Put the motor on and keep the blender toward the bottom until the mayo starts to thicken, then slowly raise the immersion blender toward the top of the ingredients. This takes a total of about 15 seconds. Once it looks like mayonnaise, STOP and do not overblend. Put into a covered container and keep for up to 10 days in the refrigerator. The mayo will look quite yellow in color.
*For the Dijon Mayo sauce pictured at the top of this post – combine the following ingredients (extra sauce can be stored for a week in the refrigerator):
- 1/2 cup mayo
- 1/3 cup Dijon mustard
- 1-2 Tbsp sugar
- Dill to taste (dry OK)
I use this as a starting point, and love to add a variety of ingredients. Here are a few of my favorites:
- pesto for a nice basil-laced sauce
- sriracha for a spicy mayo (as in lamb burgers)
- chopped herbs of any kind
- roasted garlic
- fresh garlic and more lemon zest as aioli for fish cakes
- Just…make…this. You’ll feel like a real chef!