Sunday, March 5, 2017
ChezCindy: The Magic of Homemade Mayo
Making homemade mayonnaise does not require an immersion blender...but it is a whole lot easier if you do. Hand-whisking is traditional and takes a bit of finesse. However, the immersion method takes less than a minute and works like magic.
Once you taste homemade mayo, you will be spoiled against any of the store bought brands. Try this on your next sandwich. Heavy on the mayo please.
Easy Homemade Mayonnaise
Working with a tall, slender container that will hold at least 2 cups, add in order, 1 1/2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1 egg, and then 2 cups of oil. I use a blend of canola (1 1/2 cups) and olive oil (1/2 cup), plus a teaspoon of garlic flavored oil. Lower the immersion blender into the container so that it sits at the bottom. Puree for 5 seconds, then slowly pull the blender up swirling and incorporating the oil until emulsified, roughly 25 seconds. Store the mayonnaise in a glass jar with a tight lid. The mayo keeps in the refrigerator for a month.