Whole egg mayonnaise
I have not bought mayonnaise for years. Why bother when the entire process takes minutes? And that’s including mise en place. Truly, it’s more of a hassle to go to a store than to line up 5 staple ingredients and whip them up into a beautiful emulsion. Obviously no store-bought mayonnaise with its array of preservatives and unnecessary additions will ever compare to the freshness and cleanliness of the homemade one. Of course, the simplicity of this method does rely on technology in the form of an immersion blender. If you do not yet own one, I strongly encourage you to reconsider, it’s an absolute must-have and will make your life incredibly easier. In this case, there is no need to be bringing ingredients to temperature, warming up the bowl where you intend to be whipping tiny droplets of oil into an egg fearing it might split and having to rescue it if it does. Instead, just combine all ingredients in a tall glass and push a button. So the biggest challenge here would be cracking an egg or juicing a lemon. In other words, making your own whole egg mayonnaise could not be simpler.
Needless to say, this is a basic recipe and can be easily adjusted to suit your preferences. The amount of oil can be increased or slightly reduced depending on the required consistency. Lemon juice is best fresh, however, bottled will work with some sacrifice in the taste. I have also previously used lime juice, it’s a bit more acidic and especially great if you plan to use your mayonnaise to make tartar sauce to go with some seafood. If you don’t have any citrus then plain vinegar will work too. An obvious way to play with flavour would be to replace a few tablespoons of oil with olive, truffle, avocado or any other oil you like. Add some crushed garlic for easy aioli. How about some crispy bacon? Or a spoon of curry powder? Your imagination is your only limitation here.
Whole egg mayonnaise ingredients:
- 1 whole egg (50-60g)
- 1tbsp Dijon mustard
- 1tbsp lemon juice
- a generous pinch of salt
- 190ml canola oil (about ¾c)
Directions:
- Simply combine 1 whole egg, 1tbsp Dijon mustard, 1tbsp lemon juice, pinch of salt and 190ml canola oil in a tall glass.
- Gently submerge an immersion blender all the way at the bottom of the glass.
- Without lifting the immersion blender, turn it on and watch the ingredients start to emulsify.
- While running, move the blender up and down to allow all the ingredients to be combined in an emulsion.
- Within seconds you should have a perfectly uniform emulsion of whole egg mayonnaise.
Taste and adjust the seasoning or sharpen with some more lemon juice. Store in the refrigerator for as long as you would keep the egg you used.
