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20-second mayonnaise
There are two reasons people don’t make their own mayo: it takes forever and usually curdles at the last minute – and after all that effort, it’s not as nice as Hellmann’s.
This way, it takes 20 seconds – 60 if you include putting everything in the beaker – and it NEVER curdles. But you need the right kit.
The Right Kit:
You need a stick (immersion) blender and a tall thin beaker – preferably the one your stick blender came with. Whatever you use, it needs to be little wider than the head of the blender.
1 whole egg
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
Salt and pepper
Roughly 150ml bland oil – a mild olive oil or sunflower work well.
Any spices you feel like using – I often add turmeric and paprika
- Put the egg, mustard, vinegar, and salt and pepper – and any spices you want to use – in the tall beaker.
- Add the oil – you don’t have to be too precise about the amount – and allow it to settle and separate from the rest.
- Put the stick blender in, making sure it touches the bottom.
- Turn it on and hold it on the bottom for about 10 seconds – you will see it beginning to emulsify.
- Gradually draw the head of the blender up, watching it emulsify as you go. You may want to draw it up and down a couple of times if it is not completely emulsified.
And that’s it.
Diva notes.
Never Make Mayo With Extra Virgin Olive Oil
Extra virgin olive oil is inherently extremely bitter. Its droplets are made of tiny fragments but while they are bound together we are protected from the full force of the bitterness. However, the vigour of a processor breaks them apart and the bitterness is released, making the mayo taste so disgusting, you fear it might do you a mischief.
Make it with a pale, non-virgin olive oil or something like sunflower oil – even the cheap stuff works perfectly well.
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