Thursday, April 19, 2012
I make my mayo with an immersion blender. I have, over a couple of years messed around and messed around with making mayo in order to get the most nutrition yet also come up with a condiment that actually works the way I want. Here's the recipe I have been using lately--follow it closely and you will have the greatest tasting mayo in an instant. The most important thing is to do everything in the right order and timing. For my ingredients I use a combination of olive oil, hemp oil, flax oil, sunflower oil and coconut oil (gently melted). Sunflower oil is half the cup and the rest is mostly olive oil with the other oils coming in at a couple tablespoons each...approximately. Just make sure you end up with 1 cup total. Too much coconut oil will make a very stiff mayo which might not work the way you want mayo to work.
Also, be it known to all who read this, that all the oils I use are organic and cold pressed. Of course the olive oil is organic extra virgin and all that.
1 cup Oil
1 egg yolk
2 1/4 tsp vinegar
1 tsp lemon juice
1 tsp water
1 slightly bulging 1/4 tsp sugar
1 slightly bulging 1/4 tsp salt
Have your immersion blender plugged in and all ready to go in front of you along with your cup of oil and the little bowl with the vinegar/lemon juice/water/sugar/salt mixture—all ready to go!
Important technique follows:
In a small bowl combine vinegar, lemon juice, water, salt, and sugar,. Stir for a minute until salt and sugar are dissolved.
Put egg yolk into bottom of the immersion blending cup (or you can use the jar that you are going to store the mayo in). Make sure the yolk is broken.
Pour oil over egg yolk, and then immediately pour on vinegar/lemon juice/sugar mixture.
Submerge stick blender to bottom of mayo jar. Then start the blender and then slowly and evenly lift the blender while it is going, upward (Don’t let go of the trigger ‘till you have lifted the blender clear of the mayo.) until all ingredients form mayo consistency. This should only take a few seconds. (shocking actually!) There might still be a few lines of oil noticeable on the mayo; ignore them while you clean your blender and transfer the mayo into a storage container, preferably glass. You can gently fold the mayo a little to incorporate those little lines of oil if you want but it’s not necessary; this is a wonderful, rustic mayo. You can give it a little stir later before each use. Sometimes it comes out perfect with no need to stir.
Repeat: blender touching bottom and THEN push the trigger and lift slowly, evenly. Mayonnaise will happen.
PS: throw that extra egg white into your next batch of scrambled eggs or add it to any recipe that calls for egg...or delight your doggy with it! Meringue cookies are good!
PS: if, by any chance you blow it and the mayo turns out soupy, pour in the leftover egg white and begin the blending process again. This will often save your botched mayo. If that doesn’t work either, and the mayo is still soupy, use it as a base for a great salad dressing (just add some more vinegar and…whatever) and/or give some to your dog and/or cat. It would be a lot of good ingredients to just throw away. BUT, don’t fear, I have only botched my mayo when I wasn’t paying attention and started lifting the blender before I pressed the “on” button or didn’t measure the vinegar right or left out the water. There was always a good reason it didn’t turn out. It never fails me anymore.