How to make a really quick mayonnaise
I can still vividly remember the first time I tried to make mayonnaise… It was a small disaster, the mixture split and it never turned out alright. Tried it again and I was left with two liters of mayo without taste… Since then I learned how to make a proper mayonnaise but the endless whisking sort of annoyed me. You know when you’re in that mode and just want to have a batch to use for a sauce, a dressing and the like? There is nothing that beats home made mayo but still….
So when I saw the method that Gary Mehigan used in Masterchef Australia last year my mouth dropped open. It was sooooo quick! This mayonnaise is literally whipped up in a few minutes, tastes delicious and is every bit as good as the long-winded version. In it’s basic form it’s already good, but add herbs or other flavors to it and you have a winner on your hands! Try it, you’ll be blown away!
What can go wrong?
As with anything it does happen that things go wrong. I’ve made this recipe literally dozens of times and I’ve had the mixture split for unknown reasons two times. I don’t know why. It could be the temperature or something else. Who knows… But what to do when that happens?
You can still salvage your mayonnaise by starting over with one egg-yolk, a tablespoon of mustard and some salt. Remove the split mixture from the bowl you mixed it in, clean it and place the eggyolk, mustard and salt in the bowl. Mix it together for a bit and now slowly add the split mixture. The fresh egg yolk and mustard will make sure your failed mayonnaise will bind properly. That way you still have the mayonnaise and you do not have to thrown anything away.
- 2 eggs
- 1 tbsp of mustard
- 2 tbsp of white vinegar (I like to use the sweet white balsamic)
- pinch of salt
- 500 ml sunflower oil (approximately)
- Take a stick blender and break two eggs in it. Whole, no need to split them.
- Add a tablespoon of mustard. I like to use whole grain mustard as it add a bit of extra color to the mix and is just delicious.
- Add a little salt and 2 tablespoons of white vinegar. Immediately add a decent splash of oil to it and turn the stickblender on for about 10 seconds.
- Open the blender, add another large splash of oil, turn again. Repeat this a couple of times until your mayonnaise has the required consistency. If it becomes too thick to turn around, you can add a little bit of either lemonjuice, water or vinegar to thin it again.
- And that’s it. Done in 5 minutes!