Immersion Blender Mayonnaise
This is a technique post that I think everyone can make use of ...
... immersion blender (aka stick, hand or wand blender) mayonnaise.
All you need is a blender with a narrow container or blending jar that is an inch or so wider in diameter than the base where the stainless steel blades are located. You can customize the basic recipe below however you want.
Now, how do I use it all up? :)
Immersion Blender Mayonnaise - makes about 1 cup
1 large egg yolk
1 tablespoon water
1 tablespoon lemon juice (lime juice works too ... or maybe white vinegar)
1 teaspoon Dijon mustard or dry mustard powder**
1 cup vegetable or canola oil (NOT extra virgin olive oil)
kosher salt or coarse sea salt as needed
freshlyl ground black pepper to taste
** Since I didn't have any dijon, I used a bit more (1 tbsp) French's mustard.
Place egg yolk, water, lemon juice, and mustard in the bottom of an immersion blender cup or tall mason jar. Pour the oil on top and allow it to settle for ~15 seconds. Place the head of the immersion blender at the bottom of the cup and switch it on. As the mayonnaise forms, slowly tilt and lift the head of the immersion blender until all the oil is emulsified.
Season the mayonnaise to taste with salt and pepper.
Store in a sealed container in the refrigerator for up to two weeks.
... immersion blender (aka stick, hand or wand blender) mayonnaise.
All you need is a blender with a narrow container or blending jar that is an inch or so wider in diameter than the base where the stainless steel blades are located. You can customize the basic recipe below however you want.
Now, how do I use it all up? :)
Immersion Blender Mayonnaise - makes about 1 cup
1 large egg yolk
1 tablespoon water
1 tablespoon lemon juice (lime juice works too ... or maybe white vinegar)
1 teaspoon Dijon mustard or dry mustard powder**
1 cup vegetable or canola oil (NOT extra virgin olive oil)
kosher salt or coarse sea salt as needed
freshlyl ground black pepper to taste
** Since I didn't have any dijon, I used a bit more (1 tbsp) French's mustard.
Place egg yolk, water, lemon juice, and mustard in the bottom of an immersion blender cup or tall mason jar. Pour the oil on top and allow it to settle for ~15 seconds. Place the head of the immersion blender at the bottom of the cup and switch it on. As the mayonnaise forms, slowly tilt and lift the head of the immersion blender until all the oil is emulsified.
Season the mayonnaise to taste with salt and pepper.
Store in a sealed container in the refrigerator for up to two weeks.