I made mayo, and it came together so quickly it scared me. Not scared scared. Startled scared.
Seriously though. It took longer to measure out the ingredients than it did to make the actual mayo.
All those recipes that say “put everything in your blender and then carefully and slowly pour the oil in and don’t breathe or it’ll break” or even worse “whisk and whisk and whisk until your arm is ready to fall off” can go pound sand.
Or something.
My inspiration came from Serious Eats Two-Minute Mayonnaise and seriously – it’s only two minutes because it took me a bit to find the mustard.
I don’t have pictures of this one. Honestly, I didn’t think it would work. It DOES require a stick blender though.
Anyways – in the bottom of a tall/narrow jar (I used a peanutbutter jar) or the cup that came with your stick blender, (and in this order!) put
1 TBS water
1 TBS vinegar (I used white vinegar this time)
1 egg yolk
1 tsp ground mustard (in the video, they use prepared mustard. I’m out of the yellow stuff.)
1 tsp salt
You’re doing them in this order so that the yolk can “float” on the other liquids. Otherwise, you may have bits of yolk stuck to the bottom of your cup.
Then pour in 3/4 C of oil. I used vegetable oil since it was what I had in the house.
Put the stick blender in the bottom of the cup, push the button, and be amazed at how quickly this comes together.
Okay, okay. ONE picture.
Tuna salad, here I come!!!
You are my hero! I have been wanting to make fresh mayo forever but it just seems so intimidating. Yeah, not terribly complicated in reality but, in my freaky mind, it had taken on undoable-by-mere-mortals qualities.
Now I have absolutely no excuse not to do it. Well, except for that still-half-full gallon of Kraft mayo in the fridge.
Diane´s last [type] ..Chippy Chipmunk
Yeaaaah, that half gallon would be a 2-yr supply in my house. I’m the only one that eats it regularly in my house – in tuna/chicken salad, smeared on a burger, etc. Everyone else is all “Mayo is NAAAASSSSSSY”. With this recipe, I can make enough to keep it fresh and not wonder if I should use it or toss it like I do the commercial stuff.