To state the obvious, mayonnaise is delicious, as a dip or spread, and can be a super delivery system for healthy fats, but only if it is not the store-bought kind made with artificial ingredients and evil vegetable oils.
While homemade mayo has appealed to me for years, it never seemed like a quick solution. The part in the recipes where you are supposed to ever so slowly drip, drip, drip the oil into the egg yolk mixture while stirring frantically is usually where I’d tune out and instead grab the jar of whatever store brand was in my fridge instead. I mean, life is too short for that nonsense, right?
Then I discovered another technique, involving an immersion blender. Turns out, with an immersion blender, a lovely all-natural mayo can be made in mere moments, no patience required.
When I first read about this technique, I was lucky enough to have an under-utilized immersion blender residing in my kitchen. I had purchased it on a whim on a business trip. Somewhere in Belgium, I found myself in one of the ubiquitous chain household discount store called, “Action.” Action is similar to a Goodwill store – there is a lot of clutter – except the stuff is new. I was roaming around aimlessly when I wandered right into a no-name immersion blender sitting on a shelf with a 4 Euro price tag. It smiled at me and I bought it on the spot. I stuck it in my suitcase and hauled it back to Bangkok where it had been gathering dust in the back of my kitchen cabinet ever since.
…Until I noticed those immersion blender mayo recipes online. I experimented a bit and put together what I think is a solid mayo blend using organic avocado oil, since that is what I had at home. It is thick and creamy, and it tastes great.
Another thing about this method of making mayonnaise – it’s cool how instantaneous the mayo comes together. The color and texture of the ingredients in the jar turns from clear and liquid to white and creamy in seconds. So, as a bonus, it’s fun.
My mayonnaise habits have changed for the better.
This is a delicious alternative to the jarred mayos which are mostly filed with preservatives, artificial ingredients, emulsifiers and of course highly processed vegetable oils.
It's a snap to make with an immersion blender and will last for 1 week in a sealed container in the fridge.
It is important to use a tall-ish jar or container that is just slightly wider than your immersion blender to use during the blending process - the snugger the fit the better. The one I use (an old Lotus Spekaloos paste (known as "cookie spread" in the US at Trader Joes) fits my immersion blender like a glove - I even have to use a bending maneuver to finagle the protruding blade part of the blender inside the jar. Find the container that works for you and your blender.
- 2 egg yolks room temperature
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon white wine vinegar
- 1 1/2 teaspoon fresh lemon juice room temperature
- 1 teaspoon dijon mustard room temperature
- 1 cup good quality olive or avocado oil
Start with a the container you will use to blend the mayo. This container should basically be hugging the immersion blender as it is blending.
Add all ingredients in order to the container.
Put the immersion blender in the container and blend. Once the mayonnaise magic begins (it is practically instantaneous), move the head of the immersion blender up and down a bit to thoroughly mix everything up. The total process should take no more than 2 minutes.
Enjoy for up to one week, when stored in a sealed container in the fridge.