Empty My Fridge
The Food Lab: How to Make Mayonnaise in Two Minutes or Less
Ingredients
- Egg1
- Lemon1 tbsp
- Dijon mustard1 tsp
- Garlic · minced1 clove
- Canola oil1 cup
- Salt
Instructions
- Place the egg, lemon juice and mustard in a cup or jar that just fits the head of the immersion blender. The jar must be just wider than the blender head, and the egg mixture must reach the blades; if not, double the recipe.
- Add the garlic if using. Pour the oil on top and let it settle for 15 seconds.
- Put the blender head at the bottom of the jar and switch it on. As the mayonnaise forms, slowly tilt and lift the head until all the oil is emulsified.
- Season with salt to taste. Store in a sealed container in the refrigerator for up to two weeks.
Summarized from J. Kenji López-Alt's video. Watch it for the details.
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