We never buy mayonnaise anymore, we only make our own. And to whip up some homemade mayo, you don’t need a beater or muscular arms. Neither do you have to drip oil into to it to hope for it to bind. You just need a (powerful) hand blender and you can make your own mayo in no time! It takes longer to wash your blender afterwards than it is to make the mayo itself. It’s so easy, even my significant other can manage it! It’s even become something of a speciality of his. 😉
Is it worth to make a batch for a single? Yes and no. No, because homemade mayonnaise won’t keep for months. Yes, if you like mayo and use it often as a garnishing, as a base for dips (like the homemade tuna salad). Because homemade mayo is just that much better! Also with french fries! 🙂
Tips & Tricks: speedy (!) homemade mayo
Add the egg, 3 pinches of salt, 10 turns of the pepper mill and a tablespoon of mustard to a beaker. Use a tall beaker that isn’t much wider than the head of your hand blender; you shouldn’t have more than about 1 centimeter to spare.
Add about 2,5 to 3 dl of oil (around 250 gr).
Stand a hand blender on the bottom of the beaker and try to cover the egg with the blender’s head.
Turn on the blender and keep it on the bottom at first. As soon as you see a ‘cloud’ forming on, start raising the blender straight up, slowly! This’ll blend the rest of the mixture into mayonnaise.
Once you reach the tip, move the blender up and down through the mayo a few times, to make sure all the oil is mixed in.
Season to taste, if necessary, with pepper and salt. If you add some seasoning, run the blender through once more.
Finally, use a spoon to stir everything over briefly, to get a creamy texture. Done!
And that’s it! It keeps for about 2 weeks in the refrigerator in a closed jar.
*You should really use a good quality mustard. If it’s so sharp that your eyes tear up and your nose is on fire, it’s no good. To make mayonnaise, I never use grain mustard, but that’s a matter of preference.
** At the test panel’s request, I made a version with lemon juice, instead of mustard. Use about half a lemon (around 2 tablespoons of juice). Add an extra pinch of salt and you’ll have to keep your blender on the bottom of the beaker for a little while longer. It also doesn’t keep as long.
*** The oil you use is also an important factor in your mayo’s taste. When we moved to Cologne, I tested out about 3 brands before finding one that was good enough to make mayonnaise with. I prefer rapeseed oil, but sunflower seed oil or corn oil work equally well. So if the taste is not quite how you like it, try another brand. Also, olive oil comes off a bit too strongly. If you want touch of olives, mix 1 part of olive oil with 2 parts of a more neutral oil.
Tip: We always use the same beaker, so we know how much oil we need. No need to measure everything off every time and it doesn’t really matter that much if you miss the mark with a few centiliters. If it’s too runny, just add some more oil and blend it in.
Tip: Blend the mayonnaise in a beaker you can close with a lid, so you don’t have to scoop everything into another container. #saveondishes 😉
Input Singlemade test panel
Bram got the mayonnaise right on the first try. He loves how easy it is to make, but likes his mayonnaise with a lemony touch, so I added a version with lemon juice (see above, the ** in the recipe notes).
Michael stresses the importance of the diameter of the beaker. The first time he used a measuring cup that was too wide, so it wouldn’t bind together. He tried again, using a mug that fit his blender snugly. Success!
Michael’s tip: add some freshly cut herbs after blending. It looks and tastes great!
Kobus got it right on the first attempt as well, but the taste was a little. Upon closer inspection, he had used a honey-Balsamic mustard… On the second run, he used a nice grain mustard. Much better!
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Have fun cooking and… bon appétit! 🙂