Michelle's French Mayonnaise in a Flash!

French Tart's Note:

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!

• Total Time: 4 mins
• Prep Time: 2 mins
• Cook Time: 2 mins

Ingredients:

Yield: 1.5 Pint

• 500 ml sunflower oil or 500 ml olive oil
• 4 egg yolks
• 3 teaspoons Dijon mustard
• 1 lemon, juice of
• 1 garlic clove, crushed (optional)
• 1 teaspoon salt
• fresh ground black pepper

Directions:

1. Take a tall measuring jug or a tall glass container - it must be tall apparently!
2. Put the egg yolks, Dijon mustard, garlic if using, salt & pepper in the jug. Mix them together.
3. Pour in the oil.
4. Using a hand blender - plunge it all the way to the bottom and then turn it on.
5. NOTE: (The hand blender is one of those long thin ones, that has concealed blades underneath at the bottom.).
6. 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!
7. Add the lemon juice as soon as your mixture has turned into mayonnaise!
8. Blitz it again with the hand blender, taste & season again if you wish.
9. Store in a jam jar for up to a week in the fridge.
10. N.B. If you don't have a container which holds 500 ml, you can halve the quantities with no problem at all.
11. Et voila, c'est parfait!

Reviews

[Mrs. Doyle]

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!

[tinaki99]

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)
mustard, salt&pepper
(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.
Fantastic!!!

[K9 Owned]

I've been making this for a year now and truly thought I had reviewed it. Sorry to be so tardy!
I have been trying to eliminate all pre-packaged foods and this gem fits in to my game plan beautifully. The first time I tried it it was too liquid - more like a salad dressing but after tossing the first batch the second attempt was perfection.....almost. I discovered that I don't care for olive oil mayo. Since then I have made it with organic eggs, lemons and Canola oil. It is marvellous!!! I halve the recipe and make it at least twice a month. Thanks so much - no more big jars of Hellmans hanging out in my fridge. BTW... DH who is generally leary of most 'new' things new suggests you send the recipe to Hellmans and Kraft. lol