An immersion blender is one of the handiest tools you can have in the kitchen. Not only does it let you whip up a soup or sauce in seconds, it stores easily in a drawer.
Put your immersion blender to work making homemade mayonnaise, which you can enjoy plain or flavor any way you like. To master the basic recipe, use light olive oil (not extra-virgin) or sunflower oil, because both have a lighter flavor and make homemade mayo taste more like the store-bought kind you’re probably used to — minus all the preservatives.
In terms of technique, one key is to use the tall blender cup that comes with most immersion blenders (but any tall, slender plastic measuring cup will do). A second key is letting the oil rise to the top of the cup after you’ve added all the ingredients. This will allow the egg to emulsify as you blend. Finally, be sure to place the working end of the immersion blender at the very bottom of the container before you turn it on. As the mayo emulsifies and forms a thick white cloud, slowly tilt the blender to allow it to draw in the remaining oil.
Basic mayonnaise can be enhanced with flavorings like a quarter-cup of roasted and chopped red bell peppers, two or three chopped hot chilies or a teaspoon or more of your favorite herbs. Have fun experimenting with different add-ins to complement your favorite dishes.
- 1 whole egg
- 1/2 teaspoon Dijon mustard or 1 teaspoon dry mustard
- 1/2 teaspoon garlic salt
- 1 cup light olive oil or sunflower oil
Place all ingredients in a tall blender cup. Let oil rise to the top. Place the immersion blender at the very bottom of the jar and blend. As the mayo emulsifies and forms a thick white cloud, slowly tilt the blender to allow the remaining oil to emulsify.
Refrigerate in an air-tight container and use within two weeks.
Yield: 1 cup
If you’d rather make mayo without a raw egg, a substitute to consider is aquafaba, the liquid in canned chickpeas.