How to easily make mayonnaise with a hand mixer – recipe | sauces and sauces

I do not like mayonnaise. Or at least I don’t like the ones that come in jars, fancy as they are (too sweet, vinegary or sticky for my taste) and sadly I’m too lazy to make the traditional version that I like better. than once in a blue moon. Luckily though, I found that you can make great mayonnaise with a lot less effort. All you need is a blender.

Homework 5 minutes
brands 250ml

1 egg yolk
1 tablespoon mustard
1 tablespoon cold water
1 teaspoon vinegar
225ml of neutral oil
25 ml of extra virgin olive oil

1 Use a hand blender

It is difficult to make a normal size batch of mayonnaise in most food processors, because the amounts are too small to emulsify in such a large space. It’s much easier with a stick (aka immersion) blender, though, as long as you have a jug or pitcher that’s just slightly wider than the blender head. If it’s too wide, it won’t work.

Two egg yolks.

2 Egg yolk before the oil

Put the egg yolk in the jar; Anything will do, as long as it’s narrow enough (see step 1) and tall enough to hold all the oil later, although a glass one makes life easier. For a rich mayonnaise with a distinctive egg flavor, use two egg yolks; and, for a lighter one, use a whole egg. Whichever you choose, it should go into the jar before the oil.

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3 Add the flavorings and a little water.

I like dijon mustard and white wine vinegar, but any type of mustard and vinegar will do, as will a crushed garlic clove, a small bunch of finely chopped soft herbs, etc., plus a tablespoon of cold water, which it will help the mixture come together.

eggs and oil and mustard in a jar

4 Pour the oils on top of the yolk

If you do not wish to use extra virgin olive oil, substitute another oil with a strong flavor. Or, for a milder flavor, simply add an additional 25ml of your original neutral oil. (Note: You don’t need to be exact about the amount of oil; an egg yolk can take much more than this without splitting.)

5 mix

Let sit for 30 seconds, then place your hand mixer in the bottom of the jar, on top of the yolk, and turn it on. Blend, keeping the blender pressed against the base, until you see the white mayonnaise begin to spurt from underneath, at which point you can begin to very slowly poke the head up out of the jar, continuing to blend as you go, until all the oil is incorporated. .

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Felicity Cloake's blender mayonnaise.

6 Problems? Do not panic!

If your mayonnaise is thin and lumpy, let it sit for a few minutes, then slowly repeat the above process. If that still doesn’t work, put a couple tablespoons of cold water into a new pitcher with some of the mixture divided, then repeat, mixing the rest gradually, until it’s all incorporated.

7 A blank canvas

Season to taste, then add any additional flavoring you like. In addition to the chopped herbs (wild garlic, for example), you can add citrus zest (in which case, you can use citrus juice instead of the vinegar in step 3), smoked paprika or curry powder, or make a tartare. sauce by adding capers, shallots, parsley and finely chopped gherkins. The possibilities are almost unlimited.

Herbs, onions, gherkins, capers - you could make a tartar sauce.

8 For a larger batch…

To make a larger batch of mayonnaise (note that although it will keep in the fridge for a few days, it won’t last as long as commercial ones), use the small bowl of a food processor or blender. Put two egg yolks, two tablespoons of mustard, and two teaspoons of vinegar in there (or substitute as above) and mix for 30 seconds, until well combined.

Mayo with additions makes a tartar sauce.

9… and add the oil little by little

If the feed tube has a small hole at the bottom, fill it with as much 450ml of neutral oil as possible and let it slowly drip into the yolk mixture while the motor runs. If not, please turn on the machine and drip the oil on the top. Once it starts to thicken you can add the oil more quickly, followed by 50ml of extra virgin olive oil. Finish seasoning to taste.

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