The wonderfully inspirational Colleen who writes the fabulous Browniegirl blog, recently posted a recipe for Homemade Mayonnaise, which is made using a stick blender and beaker. As I mentioned to Colleen, my stick blender is at home, which is about 4 000 kilometres away from me and how thrilled I was to find a friend on the island who was kind enough to lend me hers. This mayonnaise is well worth making – it takes less than a minuteand can be tweaked for individual tastes by simply increasing or decreasing some of the ingredients. I forgot to take a photo so Browniegirl was kind enough to let me use hers.
slightly amended from Browniegirl
1 extra large egg at room temperature
5ml mustard powder
5ml – 10ml lemon juice
5ml – 15ml white vinegar depending on how tangy you like your mayo
2.5ml fine table salt
Pepper to taste
250ml oil – made up of 200ml canola or peanut oil and 50ml olive oil (the fruitier and more intense the olive oil, the more it will influence the taste of the mayonnaise)
- Place all the ingredients, starting with the egg and ending with the oil in the beaker.
- Push your blender into the beaker, immersing it completely so that it rests on the bottom of the beaker.
- Start blending at high speed for 15 seconds without moving the blender from the bottom.
- 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.
Further tips from Browniegirl to make a richer and thicker mayonnaise is to add an additional egg yolk before blending and if you like your mayonnaise slightly thinner, add a bit more oil and for those wanting a more flavourful mayonnaise, add a chopped clove of garlic and a small handful of chopped parsley before adding the oil and blending.