Mayonnaise the Easy Way


Now that you have seen the original energetic way to make mayonnaise and have discovered the full flavor of the real stuff, you may wish there were an easier way. There is (are). The first method requires a food processor, which I suppose that most people have nowadays. This is pretty easy in that the processor does all the elbow work, but it is still a drop at a time method.

1 large egg
1 tsp dry mustard
1/4 tsp ground cayenne pepper
1 tsp sugar
2 Tbs lemon juice or wine vinegar
1-1/4 cups oil

If you have an emulsifying disk – use it – it works much better. Otherwise use the normal chopping blade. Then add the egg, mustard, cayenne, sugar and vinegar and blend until smooth. Now, you still need to add the oil SLOWLY! So – with the motor running, slowly dribble in the oil. The mixture will become thick and creamy. You may want to scrape down the processor side and mix again once or twice. You can stop blending when you have gotten to mayonnaise thickness. Keep it in an air tight container in the refrigerator. This uses the whole egg and does not get as nicely stiff as the yolk only recipes.

Now – the best possible way. You need two things: first – one of those handy stick-type blenders – you know the type – the blade is on the bottom of a fairly long stick. Also called an immersion blender by the technically correct. The second thing you need is a jar that is tall and not much wider than the bell of your blender. It so happens that a standard dill pickle jar works nicely for me. Oh, yeah. It should also be large enough to hold all the mayo for that session plus some extra room.

4 egg yolks
1 Tbs Dijon mustard
1 tsp salt
fresh ground black pepper
2-1/8 cups sunflower oil or safflower oil
1 Tbs lemon juice

Put the egg yolks, Dijon mustard, salt and pepper in the jar. Mix them together until smooth. Turn off the blender but leave it in the jar. Gently pour in the oil – all of it. You will notice that the oil sits on top of the egg yolk mixture, and that’s the secret. With the bell at the bottom of the jar, turn on the blender and slowly draw it up to the top of the oil. As you will have noticed, when you draw the blender up you keep blending only the small amount of oil that is at the border of the emulsified liquid. Pretty slick. You will probably need to keep the blender running and move it up and down and around a bit until all the oil is blended in and the more you beat it the stiffer the mix will get. You will get up to full mayo stiffness in a very short time. At this point add in the lemon juice and blend it in.

Take a taste and adjust your seasonings as you like. There is only one problem with this method: it is so easy that you may be ashamed to let anyone see you do it. After all – mayonnaise is supposed to be one of those things that only real cooks do. Oh yeah – since you should have mixed the stuff in the container that you are going to store it in there is much less waste since you don’t have to transfer the goodie – and one less mess to wash. Just scrape of the blender, cap the jar, and stuff it in the fridge. Too easy – way too easy.

Now then – you can add other things in as you see fit. Crush a clove of garlic and dump it in – wonderful. Add a bit of sugar – either white or powdered – for that sweet flavor that commercial mayo has. Try different mustards and more or less mustard for different kicks. French mayo has mustard – non-French has none – simple. Try cayenne pepper. Now the other thing to notice is that all the mayo recipes differ slightly in ingredients and/or proportions. That is fine. You need 3 things: egg, oil, and acid. Which ones you use and which other things you add will determine flavor. The essential method is: beat the devil out of the eggs as you add in the oil slowly. This forces an emulsion to take place. That is mayo.

Here are some variations:

Remoulade: chop up a hardboiled egg, some capers, parsley. Blend in & add a little more lemon juice to taste.

Aioli: Add 4 cloves minced garlic. Mediterranean sauce used with fish, veggies and such.

Add some sour cream, sweet cream, or yoghurt.

Add a couple of tablespoons of the herb of choice.

Add more mustard and some brown sugar and dill to taste.

Dream up your own variation(s).

Finally – use any of the mayo recipes with any of the methods – and enjoy superior flavor.

This stuff will keep for a week in a cold refrigerator.

{{Herself Sez: I keep our “upstairs” refrigerator at about 33 – 34 degrees – colder than most. Things tend to keep longer at this temp than at the “normal” temp of about 38 degrees. Problem is, occasionally it drops a degree or so, and some things freeze. Usually not a problem. Even the eggs will be ok if you plan to scramble them or beat them up in a recipe. But you can’t separate them and make the whites “work” for meringue. The lettuce, however, has to be tossed! O Well!!}}


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