Mayonnaise!
Why pay a lot of money for bad mayonnaise when you can make really gourmet mayonnaise in a few minutes at a fraction of the cost? Here's a simple recipe requiring no technique, commonly available ingredients, and my favorite kitchen power tool- the hand blender!
You'll need:
a widemouth jar of one half to one pint capacity
a cup of oil- any oil. I almost always use extra virgin olive oil, but canola is a good, healthy choice. Some people like half olive oil and half canola. Light olive oil is a good choice if you want a lighter flavor.
a half a large lemon, squeezed through a strainer (or 2 tablepoons prepared lemon juice)
a quarter teaspoon of salt
an egg
a half teaspoon (or more) of crushed garlic
a teaspoon of powdered mustard, or a tablespoon of prepared mustard, or a teaspoon or more of your favorite hot sauce. (Or, for those who like- yuck!- Miracle Whip, two teaspoons of sugar)
You'll need:
a widemouth jar of one half to one pint capacity
a cup of oil- any oil. I almost always use extra virgin olive oil, but canola is a good, healthy choice. Some people like half olive oil and half canola. Light olive oil is a good choice if you want a lighter flavor.
a half a large lemon, squeezed through a strainer (or 2 tablepoons prepared lemon juice)
a quarter teaspoon of salt
an egg
a half teaspoon (or more) of crushed garlic
a teaspoon of powdered mustard, or a tablespoon of prepared mustard, or a teaspoon or more of your favorite hot sauce. (Or, for those who like- yuck!- Miracle Whip, two teaspoons of sugar)
Ingredients
Seperate the egg and put the yolk in the jar. Don't know how to separate an egg? Put in the whole egg. Really. Doesn't matter. I'll do an egg-separating Instructable later.
More Ingredients...
Add the rest of the ingredients EXCEPT the oil, and mix.
Now Comes the Oil....
Add a QUARTER of the oil. No more.
And Now, the Magic Happens
Insert the hand blender, and mix, moving the blender around. It should first form a creamy paste, and then suddenly thicken up. If not, don't worry. Keep going...
Uh, Now the Magic Happens...
SLowly add the rest of the oil while you keep mixing. At some point the mix will thicken up abruptly. FInish adding the oil, give a final mix, shake off the blender...
Et Voila!
... and you should have a jar full of delicious, ready to use mayonnaise. Taste, and adjust the seasoning to your own preference.
On the left is the red-pepper flavored aioli we just made; on the right, a mustard flavored version. Both will keep in the fridge.
The hot peppered on in particular is great with seafood- that's what the French serve on the side with Boullibaise. Try it with fried fish, mussles, sardines, anything. The other is great with tuna, burgers, just experiment.
A note on food safety: Since this uses a raw egg, I only buy organic, vegetable fed eggs to help insure against salmonella.
On the left is the red-pepper flavored aioli we just made; on the right, a mustard flavored version. Both will keep in the fridge.
The hot peppered on in particular is great with seafood- that's what the French serve on the side with Boullibaise. Try it with fried fish, mussles, sardines, anything. The other is great with tuna, burgers, just experiment.
A note on food safety: Since this uses a raw egg, I only buy organic, vegetable fed eggs to help insure against salmonella.