One minute Mayonnaise

By: adamgaffey
November 5th, 2009 • Related • Filed Under

 

One minute Mayonnaise

Herd of the book One Minute Manager? Well, what you are looking now is One Minute Mayonnaise.

This 1-min mayonnaise is not the time you took to take the jar of mayo from the supermarket shelf. It is the time taken to make it, yes, making it. Have you ever tried making mayonnaise before? You should if you have not tried it. It is easy if you follow the correct steps here and not take short cuts.

 

Well, like most good food, Mayonnaise is one of those unhealthy things that just taste impeccably nice. If you make your own, you can use reduce the cholesterol by using less egg yokes and using better quality oil. My take on the oil would be using half sunflower or corn oil and the other half olive oil (yes, 50/50). Using only the olive oil makes the mayo bitter and peppery.

2-egg 

Many flavors can be made with a basic mayonnaise, like, crushed and minced garlic makes a lovely garlic mayonnaise (aioli), great for snacks and sandwiches. Or tartar sauce which with fish and chips it’s a must have. Also place in jars can make great gifts that surely impress your foodie friends.

 

As explained in my recipe below, the contradiction of my recipes is that it defies all the rules in making emulsions such as mayonnaise. Well, this is the one minute mayo anyway.

Enjoy.

 

 

 

3-good-to-go

 

 

Recipe Name:   Basic Mayonnaise

Difficulty: Beginner
Servings 1cup

 

1 egg, room temperature

1tsp Djion mustard

1tbls lemon juice and some tarragon vinegar

Fine Sea salt

Fresh ground black pepper

250ml Corn oil  / Olive oil

 

4-the-blade

 

Method:

Place all in a beaker of a jar and blend with a stick blender. 1 minute. Consider done.

 

By right, the correct way to do this is to whisk egg yokes, mustard, lemon juice, then very slowly whisk in the oil to make the emulsion. Don’t do this in haste or the mayo will become split (or what they call separate).

 

 

 

 

 

 

 

 5-med-of-blending

 

Anyway this recipe works a quick treat and hope you enjoy making your own mayo.

 

 

6-in-the-jar

 

 

7-finished-1

http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/digg_48.png http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/reddit_48.png http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/stumbleupon_48.png http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/delicious_48.png http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/furl_48.png http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/newsvine_48.png http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/technorati_48.png http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/google_48.png http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/myspace_48.png http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/facebook_48.png http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/yahoobuzz_48.png http://www2.emmagem.com/wp/wp-content/plugins/sociofluid/images/twitter_48.png

Possible related posts...


There Are 6 Responses So Far. »

  1. Comment by Ann
    9:15 am on November 9th, 2009 :

    Never made my own mayo before, but will certainly make this as we are in the salad and mayo season. Can u make a dip with this recipe Adam?

  2. Comment by Fiona
    5:26 pm on November 9th, 2009 :

    Hi Adam, does the taste of this home-made mayonnaise similar as those commercial type? Am thinking of adding more lemon juice/ vinegar to make it more sour, would the result be disastrous?

  3. Comment by adam
    1:15 am on November 12th, 2009 :

    Hi Ann,
    I hope you enjoy making home made mayo, with regards to the dips can also be used for that.. blend in fresh basil and some garlic, is great. or roasting some red peppers, peel and seed then blend in with some saffron and dried chilli.. also lovely..
    happy mayo making.

  4. Comment by adam
    1:25 am on November 12th, 2009 :

    Hi Fiona,
    Personally I’m not in favour of commercial mayos at all. There are different depending on which country you are.
    I find the Malaysian mayo’s on the sweeter side. In this recipe you can add more vinegar / lemon juice to increase the sourness if you wish not a problem. I also find lime juice nice too…

  5. Comment by PC
    11:16 pm on November 13th, 2009 :

    The egg is raw?? OMG!!

  6. Comment by adam
    9:17 am on November 17th, 2009 :

    thats mayo for ya.!!

Post a Response