Easy peasy fail-safe homemade mayo
I often get asked for my homemade mayo recipe so here goes!
I love using it to dress a big batch of coleslaw as an easy midweek lunch or dinner side. But you can also use it as a condiment: on sandwiches or, my personal fave, as an aioli to dip homemade kumara fries!
What you'll need:
- One whole large fresh egg.
- One cup olive oil - some prefer light olive oil and find the taste of evoo too strong, but I personally love it.
- 2-3 tsp of your preferred acid. Lemon or lime juice is great or if I'm feeling too lazy to squeeze a citrus I throw in a splash of apple cider vinegar. You can use any vinegar but ACV (with the mother) has the added bonus of being great for your gut!.
- A generous pinch of salt
- Mustard (powder, wholegrain or dijon)
- Garlic (I ALWAYS add loads of garlic - I'm a garlic fiend!)
- fresh herbs (thyme, rosemary, oregano)
- cracked pepper
- chilli flakes
- sweet chilli
- use your imagination!
container just bigger than the whizz stick (this is the important bit - and the difference between failure and fail-safe)
How you make it
Crack the egg into your container and let it settle for a moment
Add oil, salt, your preferred acid and any flavourings of your choice.
Place your whizz stick down to the bottom of the container.
Press the on/power button and let the whizz stick do it's thing WITHOUT MOVING IT for a full 20 seconds.
Very quickly you'll witness the magic happen as your mayo begins to transform (technical term - emulsify!).
When the thick creaminess is building almost to the top of your container you can very gently begin to rise the whizz to the top and move it round until the whole batch has turned thick and creamy (but don't completely remove it - unless you want mayo splattered on every surface! Can you tell I speak from experience ...).
And that's it! The whole process should take you no more than a mindful-minute! (and the finished product is so tasty it may not last much longer - you can thank me later!)