- 2
Ingredients
- EQUIPMENT NEEDED:
- An immersion blender
- A tall, narrow glass jar that’s barely wide enough to accommodate the head of your immersion blender. A 500ml (one pint) wide mouth Mason type jar works wonders for this.
- INGREDIENTS:
- 1 large egg, taken straight out of the fridge
- the juice of 1/2 a lemon or lime (2-3 tsp)
- 1/4 teaspoon Himalayan salt
- 1 cup extra light tasting olive oil (*try Avocado oil)
- OPTIONAL ADD-INS:
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon Dijon mustard
- 1 clove garlic
Preparation
Step 1
1. Add all the ingredients to your glass jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
2. Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar.
3. Push the power button and do not move the blender for a full 20 seconds. Almost instantly, you’ll see the magic take place right before your eyes: the oil will start to emulsify and turn into this lusciously creamy and thick concoction, slowly making its way all the way to the top of the jar.
4. After 20 seconds, the transformation should be pretty much complete, so start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.
5. Store in the refrigerator an airtight container for up to 2 weeks.
NOTES: If for some reason, this mayonnaise didn't work for you, don't throw it out! Turn it into a lusciously Creamy Ranch Dressing instead!
ADD:
2 cloves garlic
1/4 cup water
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons sliced green olives
1 tablespoon olive brine
1 teaspoon fresh thyme
1/2 teaspoon celery seeds
1 tablespoon dehydrated onions
1 tablespoon dehydrated chives
1/2 teaspoon crushed chili flakes
1/4 teaspoon Himalayan salt
1/4 teaspoon freshly cracked black pepper
Extra Comments:
"This was awesome! Now, I did use 2 egg yolks, instead of one whole egg, but it came out beautifully... I also used avocado oil I found at Costco, which is more cost effective than buying light tasting olive oil. THIS is now my go to recipe, and I’ve made a lot of different mayo’s. My search for the perfect mayo is OVER! I can’t express enough to those considering this technique and recipe, DO IT! You’ll never go back to the old way of making it, drop by drop, again!"