Prep 2 mins
Cook 2 mins
My French friend came over for lunch recently & as we stood in the kitchen chatting & sampling the fine wine, I thought I'd impress her and whip up a homemade mayonnaise for the eggs! As I started my drop by drop method, she laughed and showed me this AMAZING way of making mayonnaise in a flash! The only criteria seemed to be the bowl, or lack of a bowl - she uses an old fashioned TALL glass measuring jug, which I also happen to have. Once you have made it this way, you will never go back to the drop by drop way ever again! Here's Michelle's Mayonnaise!
- Take a tall measuring jug or a tall glass container - it must be tall apparently!
- Put the egg yolks, Dijon mustard, garlic if using, salt & pepper in the jug. Mix them together.
- Pour in the oil.
- Using a hand blender - plunge it all the way to the bottom and then turn it on.
- NOTE: (The hand blender is one of those long thin ones, that has concealed blades underneath at the bottom.).
- Then very slowly pull it up towards the top of the jug, you will see the mixture turning into mayonnaise as you pull it up!
- Add the lemon juice as soon as your mixture has turned into mayonnaise!
- Blitz it again with the hand blender, taste & season again if you wish.
- Store in a jam jar for up to a week in the fridge.
- N.B. If you don't have a container which holds 500 ml, you can halve the quantities with no problem at all.
- Et voila, c'est parfait!
Worked fantastically well. My very first time of making mayo.
I used extra virgin olive oil (we like our oil heavy in taste) and the flavour was quite strong, so i added a bit of castor sugar, a bit at a time and tasting it each time, to balance the flavour. Next time I'll use vegetable oil.
We used it for salmon wraps and the kids loved it - despite the strong olive oil flavour.
Thx sooo much for posting.
I tried this again a second time with some slight alterations, inspired by a friend who uses the drip method though:
1 big whole egg (instead of just egg yolk)
250ml oil (125ml sunflower and 125ml pomace oil)
(I left the garlic out because i was in a hurry)
1/2 cup lemon juice (added in the very end, as per instructions)
It turned out lighter in flavour - less 'olivy' flavoured - and much whiter.
At first, all I had was a slightly thicker yellow oil, but not mayonnaise.... then I thought about things for a moment and remembered that mustard is an emulsifier in dressings, making oil and water stay together when they otherwise wouldn't. Eggs are essentially water and since I had nothing to loose, I added a bit more mustard, and then a little bit more and wa-la, I had mayonnaise! Thanks for a great quick and easy recipe for a pantry staple!
This is how I've been making mayonnaise forever! I made only a quarter of the amount but still needed 2 egg yolks to get the right consistency, I think because they were small and a little old. I ran out of lemon juice so used white wine vinegar instead, I also added this at the beginning instead of the end and it tasted very nice. I added dill and we had it with our salmon. Thanks!