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Minute Mayo

I got so excited when I learned how to make Minute Mayo. It’s miraculous and luscious. There’s no need to be slow and finicky. All you need to prepare fast, fluffy, fuss-free, foolproof mayonnaise is an immersion blender and beaker. It's almost as fast as opening a jar and twice as tasty, so spread the word. Once you've mastered this basic, perfect-every-time recipe, there are endless variations to consider. (Link: How to make the best homemade mayonnaise and aioli.

1 large egg, at room temperature
1/2 tsp (2 mL) dijon mustard (optional)
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
1 cup (250 mL) canola oil

In this order, add egg, mustard (if desired), lemon juice, salt, pepper and oil to tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into thick, fluffy, cream-coloured mayo. Stir in any remaining small streaks of oil.

Use immediately. Or transfer to small storage tub, cover and refrigerate.

Makes 1-1/4 cups (300 mL). 

  • Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
  • For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding any of the remaining ingredients, particularly the acidic lemon juice.
  • Add the mustard when preparing straight mayonnaise. Omit it when doctoring your mayo with other piquant ingredients.
  • You can use any kind of neutral, refined oil. Avoid extra virgin olive oil, which turns bitter when vigorously whipped. (Read about this "Bitter Disappointment" in my Minute Mayo post. Get a recipe: EVOO Mayoli).
  • Instead of lemon juice, you can use lime juice, white wine vinegar or cider vinegar.
  • My immersion blender has 3 speeds. The lowest speed works fine for this recipe.
  • You can store homemade mayonnaise in the fridge up to 4 days.

Minute Aioli
After the egg, add 2 cloves pressed or minced garlic to beaker.

Tested in Imperial
 

   

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