Description
A rich, creamy and super easy 2-minute homemade mayonnaise made with egg and a neutral oil. Once you have a good basic mayonnaise, you have a blank canvas for all kinds of flavour combinations.
Ingredients
Units
Scale
- 1 egg, coddled
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1-2 teaspoon fresh lemon juice, to taste
- 1/4 teaspoon kosher salt
- 1 cup neutral oil, such as grapeseed, sunflower or canola
Instructions
Coddle Your Eggs
- Add room temperature eggs to boiling water, off the heat. Cover and let stand or 2 – 5 minutes. Then shock in cold water.
Add Your Ingredients
- Once cooled, add eggs, acid (vinegar and lemon juice), mustard, salt and oil to a flat bottomed, wide mouthed jar or vessel, making sure your wand mixer reaches ALL THE WAY TO THE BOTTOM of the jar. Let everything stand and settle for about 5 minutes.
- Using your wand mixer, start, wand down, full-speed, in place – for about 45 seconds.
- Once you see the creamy emulsion begin to form at the bottom, then you can begin to move your mixer up to bring the oil on top into your creamy emulsion. Until everything is completely blended.
- Season and chill.
- Go make yourself an amazing sandwich!
Notes
Super important that your wand mixer reaches all the way to the bottom of your jar for MAXIMUM emulsification.
Choose your acid; either lemon, or vinegar or both.
Because we are using an essentially raw egg, use it within 3 to four days. A special treat in tomato season.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Sauces
- Method: Blending
