Mayonnaise is an emulsion between water and oil .
In general, these are 2 ingredients that do not mix very well.
It is for this reason that the classic recipe for making mayonnaise is not that easy.
Fortunately, there is a quick and easy trick to succeed your mayonnaise every time.
The trick is to use an immersion blender like this. Watch:
- 1 whole egg
- 5 ml lemon juice (i.e. 1/2 lemon)
- 15 ml of Dijon mustard
- 1/2 minced garlic clove
- 250 ml of vegetable oil or rapeseed oil
- 1 pinch of fleur de sel and pepper
- 1 container suitable for your hand blender
1. Put the egg, lemon juice and mustard in the container.
2. Add garlic if desired.
3. Pour in the oil.
4. Let sit for 15 seconds.
5. Immerse the robot's head in the mixture at the bottom of the glass.
6. Turn it on in the high speed position. Do not beat the mixture and do not move the robot.
7. As the mayonnaise takes shape, slowly tilt the mixer head.
8. Lift the blender head several times until the oil is incorporated into the emulsion.
9. Salt and pepper the mayonnaise to taste.
There you go, you made your homemade mayonnaise in less than 2 min :-)
Easy, fast and convenient, right?
It's still more economical than buying industrial mayonnaise at the supermarket!
Especially since it tastes much better and also without suspicious products or preservatives.
This method also has the big advantage of being much faster than making mayonnaise by hand. No more wrist pain!
Know that it is important that the container in which you put the ingredients is perfectly adapted to your blender .
Indeed, the diameter of the container should be barely wider than the end of your blender.
The mixer head must reach the egg/lemon mixture at the bottom of the container. If the mixture does not come into contact with the blades of the mixer, then double the proportions just before starting.
Know that you can keep your mayonnaise in the fridge in an airtight container for up to 2 weeks.
Thanks to the hand blender, you can put all the ingredients, including the oil, directly into the mixing glass.
As oil is the least dense food of all the ingredients, it will rise to the surface.
When you put the hand blender in the glass, the blades will be in direct contact with the egg yolk, water, lemon and mustard.
By turning on the immersion blender, it will create a kind of whirlpool (a vortex) which will gradually bind the oil to the rest of the mixture.
- For this recipe, I do not recommend using extra virgin olive oil. It is better to take another vegetable oil.
- I used to say that you can't miss this recipe but in truth, I should just say that it is delicious! Because even so-called foolproof recipes can sometimes fail.
- If your mayonnaise does not set, the problem is certainly the container used, which is not suitable. It is imperative that the diameter of the glass is slightly larger than the head of the hand blender. Why ? Because the blades of the blender must be in direct contact with the lemon/egg mixture before turning on the blender for it to work. The mixer head must be held firmly against the bottom of the container until the mayonnaise begins to set.
- In the end, if your mayonnaise is liquid, it means that the emulsion was not well done. In this case, I advise you to use our trick here to make up for too liquid mayonnaise.
