I know what you’re probably thinking: Why would I make my own mayo when I can just buy it?! Well mainly because when you make at home you’ll be using REAL ingredients with good oils. Whereas those you’ll typically find at the supermarket have been made using vegetable oils and with other additives and preservatives.
Plus, this mayonnaise is so easy it’s ridiculous. I was always put off making mayonnaise because it sounded so complicated. But the thing is that even making it the traditional way, while a bit finicky with the drizzling, is really not that hard and is so worth it for the taste. But this quick way is also great. We use macadamia nut oil now (we used to use avocado but I now prefer macadamia nut). You can certainly use a LIGHT tasting olive oil but definitely not extra virgin olive oil. That does not taste good!
As you can see Chef Dom is a big fan of home made mayo! Have a go and let us know how you find it :-).
- 1 large egg
- 1 cup of avocado or macadamia nut oil (I prefer macadamia now)
- 1 Tbsp freshly squeezed lemon (or lemon juice)
- 1 tsp Dijon mustard
- Pinch of fine grain sea salt
- Chuck all the ingredients except the salt in a tall narrow container*.
- Place the head of an immersion blender at the bottom of the container and turn to high speed. As the emulsion forms, carefully lift the blender up so that the emulsion forms evenly. This mixing should take no more than 20 seconds.
- Season with salt to taste.
- If you're not going to be using the mayo immediately then cover and store in fridge for up to a week (or potentially another week but check it's still ok after one week).
- * For this immersion blender technique to work it's important that the container is narrow enough so that the mixture comes up around 10 cm. If the container is too wide the mixture will be too spread out to emulsify.