Homemade Mayonnaise

I posted a recipe about 6 months ago for homemade mayonnaise  which you make using a stick blender and beaker, that I read about on Colleen’s aka Browniegirl’s blog and it is honestly the nicest and quickest (it takes less than a minute to make) recipe ever!  It can be tweaked to suit your taste and it is so incredibly satisfying seeing the contents in the beaker transform into mayo!  I was wanting a more tangy mayonnaise so amended the recipe a little more and was thrilled with the result.

Homemade Mayonnaise

as adapted from Browniegirl

Ingredients

1 extra large  egg at room temperature
5ml prepared hot English mustard
10ml lemon juice
20ml white vinegar
1ml salt
1ml pepper
2.5ml honey
250ml grapeseed oil

Method

1. Place all the ingredients, starting with the egg and ending with the oil in the beaker.
2. Push your blender into the beaker, immersing it completely so that it rests on the bottom of the beaker.
3. Start blending at high speed for 15 seconds without moving the blender from the bottom.
4. Holding the beaker still with one hand slowly raise the blender until it just reaches the top of the contents and then slowly push it down again, blending all the time for 15 to 20 seconds.

To make a richer and thicker mayonnaise, add an additional egg yolk before blending and if you like your mayonnaise slightly thinner, add a bit more oil and if you are wanting a more flavourful mayonnaise, add a chopped clove of garlic and a small handful of chopped parsley or any other herb before adding the oil and blending.

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