Friday, November 04, 2011

The quickest mayo

As much as I hate posting recipes without pictures, I need to make an exception to tell you about this fabulous way of making home made mayonnaise. (Besides, you all know what mayo looks like.) I've never had much luck with homemade mayo before - it usually turns out rather loose and runny, and while it tastes good, it's not great and not worth the effort.

I had heard of this method before, but hadn't dared to try it. Then I saw Nami-Nami's video of it, and I knew I had to make it.

In all honesty, I have failed this too, once. My ingredients were not all at room temperature, and I forgot the vinegar. Stupid. That batch was runny, but ended up as a fabulous salad dressing, so not all was lost.

And when it succeeds, it REALLY succeeds. Great, great mayo indeed!

The quickest mayo

Really do make sure your ingredients are all at room temperature. Really.

1 egg (yes, the whole egg!)
1 tsp dijon mustard
1 tbsp lemon juice or white wine vinegar
250 ml neutral oil - I use canola
salt, pepper
garlic, crushed - optional, but if you want to make aioli, this is how you do it.

Place all the ingredients, in order, in a bowl. I use a high, narrow jug that's perfect for my blender. Use an immersion blender, and hold it over the egg. Start mixing, and when you see streaks of mayo forming, slowly lift the blender, while still running. Make sure all is mixed - and that's it.

Recipe in Swedish:
Snabbaste majonnäsen


Anonymous said...

Just discovered your blog - grew up in Sweden (Goteborg) and love it (and food). Anyhow - not familiar with the term neutral oil - will olive oil do?


Anne said...

No, I wouldn't use olive oil - it has such a strong flavor of its own. Sunflower or canola would be better choices - I know some use 2/3 canola, and olive for the rest.