How to make a really quick mayonnaise
The first time I made my own mayonnaise it was a small disaster. I used the traditional method of whipping it with a whisk while slowly pouring in the oil. I vaguely remember it split and I was left with an oily mess. Not so successful. So I bought my mayo ever since, but as you probably know there is all sorts of nasty stuff in the supermarket mayonnaise you can find. Sugar to name just one.
A couple of years back we were watching an episode of Masterchef Australia where Gary made a mayonnaise using the bowl of a stick blender in just a minute or so. A minute! It was one of those aha moments for me and ever since I’ve made my own mayo in literally a minute or two. It’s so simple I never want to do it another way!
I’ve changed the recipe around a bit as the original made a large batch of half a liter but I find it is easier to make smaller batches. It doesn’t keep very long so that is more convenient and prevents me having to throw it out. I use this mayonnaise as the basis for a lot of dressings.
What can go wrong?
As with anything it does happen that things go wrong. I’ve made this recipe literally dozens of times and I’ve had the mixture split for unknown reasons two times. I don’t know why. It could be the temperature or something else. Who knows… But what to do when that happens?
You can still salvage your mayonnaise by starting over with one egg-yolk, a tablespoon of mustard and some salt. Remove the split mixture from the bowl you mixed it in, clean it and place the eggyolk, mustard and salt in the bowl. Mix it together for a bit and now slowly add the split mixture. The fresh egg yolk and mustard will make sure your failed mayonnaise will bind properly. That way you still have the mayonnaise and you do not have to thrown anything away.Print
How to make a quick mayonnaise in five minutes
- Yield: 250 ml of mayonnaise
- 1 egg
- 1/2 tbsp of mustard (make sure you have on without the sugar)
- 1 tbsp of acid, like lemon juice, lime juice or vinegar
- pinch of salt
- 250 ml of mild olive oil (approximately)
- Break one egg (yes the whole one) into a small food processor. Add the mustard and acid of your choice. Add a sprinkle of salt and mix it all together.
- Add a little bit of the oil in and blend again. Add a bit more and blend again. It will soon start to emulgate at which point you can add more of the oil in until it has the right consistency.
- And that’s really it. Done in 2 minutes
Never want to miss another real food recipe?
Sign up for the newsletter and you will receive the occassional email with news from me!