Homemade Mayo Recipe with the Stick Blender. Always a Success.

 

I always wanted to know how to make homemade mayonnaise. I tried several times, but always failed, so I gave up. I did not mind since I always bought a bottle of mayonnaise wich I found really good. however, that changed when I came to France. Here it is a bit difficult to find a already made mayonnaise without Dijon mustard and even if the mayonnaise with mustard tastes also good, I cannot find the same taste as in Spain in many dishes. That is why I was determined to learn how to prepare mayonnaise and after many attempts I finally got it using the blender. And it is always a success.

There are several things I had to learn to succeed my homemade mayonnaise. First , the container, you need to use a glass or jar that is not much wider than the blender. It was not the case of the recipient that came with my blender. It is a little wider and I had to buy another one specifically for mayonnaise. The point is that it helps to gradually incorporate the oil into the emulsion. Second, you should always use a little vinegar or lemon from the beginning. Aside from the touch of flavor, an acid ingredient is the key to ease the emulsion. And last but not least, the egg has to be room temperature. You should have it out of the fridge in advance and also let it rest with the oil for a while. Warning! You need to pay close attention to the conservation advises since mayonnaise is made from raw egg which is very easy to get infected with salmonella.

Homemade Mayo Recipe with the Stick Blender. Always a Success.

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Serves: 4 Time: 15 m Difficulty: Easy

Ingredients

• 1 medium (50 ml) egg, at room temperature
• 150 ml of sunflower oil
• 25 ml of vinegar or lemon juice
• 1/2 teaspoon salt (more or less, to taste)
• 1 tablespoon Dijon mustard (optional)
• A drizzle of olive oil

Directions

1. Wash with soap and water the eggshell just before use. This will avoid contaminating the egg.
2. Break egg in a glass/jar a little larger than the diameter of your blender.
3. If you use mustard, add it now, mix it with the egg and let it set for 1 minute.
4. Pour in tthe oil slowly, to prevent it form mixing with the egg.
5. Leave the oil and egg set for about 10 minutes.
6. Add the vinegar/lemon juice and salt.
7. Place slowly the blender right straight into the glass until it reaches the bottom.
8. Start mixing on medium-low speed, without moving the blender at all. The oil will go down gradually as it emulsifies.
9. When you have a thick mayonnaise and the beating noise changes, slowly move the blender bottom up to incorporate some air and mix any traces of oil left on the top. Repeat several times.
10. And now it is ready. If you are not eating it now, keep it in the refrigerator immediately in a clean pot and use if within the two following days.

Hints, Tips, and Tricks

• You can substitute the egg for 75 ml of whole milk at room temperature.
• You can use some fresh turmeric or paprika to give a little more color.
• It is very important to keep the blender as straight as possible so that the oil is slowly incorporated.
• Do not eat it if you have prepared it several days in advance.
• Never leave mayonnaise out of the fridge for more than an hour .

 

Categories: recipe

Tags: mayonesa salsas