I love mayo – I could put it on everything. Just like guac. But the mayo from the grocery store as all sorts of ickies in it, and generally stuff I can’t tolerate, so I decided a while ago that I was going to make my own.
After a few failed attempts at emulsions and slowly drizzling oil, I discovered the immersion blender method and haven’t looked back.
I also don’t really measure ingredients anymore, since this recipe is pretty forgiving — and I’m too lazy to pull out and wash all those measuring spoons.
- 2 egg yolks
- 1 clove garlic
- juice of 1/2 a lemon
- 1 tsp or so of dijon mustard
- 1 cup light-tasting (this is important!) olive oil
Place all ingredients in order listed into a jar that is just wide enough for your immersion blender to fit into. Put blender to bottom of jar and start running. Slowwwwwwwwwwwly begin moving the blender upwards as the mixture begins to emulsify. Ensure everything is thoroughly mixed and then enjoy! Mayo in under a minute — boom! This keeps for up to 2 weeks in the refrigerator.