I recently had to replace my blender and so bought a hand held one with a mini blender bowl attachment at the bottom. When looking for things to blend I stumbled upon a few recipes for mayonnaise and so decided to give it a go. The basic recipe went something like this:
1 egg at room temperature. (lots of recipes just use egg yolk abut I found that its simpler and less wasteful just to use the whole egg and it still works well)
1 tsp Dijon mustard ( you can increase this as you start to find the taste you like)
1tsp pink salt/ sea salt
1 tsp brown sugar
300ml oil, (olive oil gives a very rich slightly bitter flavour, sunflower allows the other flavours to come through but is very high in omega 6. I have never tried coconut oil but I suspect that would work. There is probably lost of room for experimentation with different oils)
2 tbsp. white wine vinegar/ lemon juice or mixture of the two.
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| Lemon & garlic Aioli |
Just blend the egg, mustard, salt and sugar together about 20 seconds. Then slowly add the oil, bit by bit, blending for approx. fifteen seconds between additions. The mayonnaise will start to form and make a white creamy stiff mixture. Then add the vinegar/lemon juice and mix until thoroughly combined. There you have it lovely mayonnaise simple and easy.
You can of course add additional flavours. For Lemon Garlic Aioli just add a few garlic cloves and some preserved lemons (omit the salt) in the first stage and use lemon juice instead of vinegar or add chives and whichever herbs you fancy at the end stage for a herb infused mayonnaise. Refrigerate, it should keep for a few days.
Please remember to mention to any guests who are pregnant that the mayonnaise is homemade and contains raw egg.
You can make mayonnaise with a hand whisk, same order it just takes a little longer.
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