Empty My Fridge
The Food Lab: Homemade Mayonnaise in Two Minutes or Less
Ingredients
- Egg1
- Lemon1 tbsp
- Dijon mustard1 tsp
- Garlic · minced1 clove
- Canola oil1 cup
- Salt
Instructions
- Put the egg, lemon juice and mustard in a cup or jar that is just slightly wider than the head of the immersion blender, so the mixture reaches the blades.
- Add the minced garlic if using, pour the oil on top and let it settle for 15 seconds.
- Place the blender head at the bottom of the cup and switch it on. Slowly tilt and lift it as the mayonnaise forms, until all the oil is blended in.
- Season with salt to taste. Keep in a sealed container in the fridge for up to two weeks.
- If the mayonnaise stays watery, it has not emulsified; let it separate and start again.
Summarized from Serious Eats's video. Watch it for the details.
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