5 Minute Homemade Mayonnaise

Yield: Just over a cup of mayonnaise, or more if you thin it out with yogurt, crème fraiche, or sour cream.
Note: You will need an immersion blender for this recipe.

Ingredients
•1 egg
•237 ml (1 cup) light oil, like sunflower or grape seed
•1 tablespoon olive oil
•Juice of ½ a lemon
•½ teaspoon Colman’s hot English mustard or 1 teaspoon Dijon mustard
•Salt & pepper to taste

Preparation

Break the egg into a mixing bowl*
Gently pour the oil over the egg, giving it time to rise to the surface.
Place your immersion blender directly over the egg yolk and start blending, slowly lifting up the stick from time to time to incorporate more and more of the oil. The end result will be a thick mayonnaise.
Mix in the lemon juice, mustard, and salt and pepper with a small spoon until well incorporated.

<p>Here I have provided the method for making basic mayonnaise, but feel free to experiment. You can enhance it any way you wish: incorporating chopped fresh herbs, flavored vinegars, different types of mustard, or spices like paprika, turmeric and saffron. You can also thin it out with plain yogurt, creme fraiche or sour cream.</p> <p>*Editor’s update: We’ve found that the easiest method for making mayonnaise is to put all ingredients into a glass jar with a large enough opening for the immersion blender and run the blender touching the bottom of jar without moving it about. Lift straight up occasionally after it begins to emulsify to check the consistency.</p>

About the author

Annabel Hughes Aston is an award-winning chef, organic gardener, forager and writer, who lives with her husband on a farm in the Zambezi Valley, upstream from Victoria Falls in Livingstone, Zambia. Annabel is an advocate for hyperlocal, plant-forward, sustainable dining. She has spent the past twelve years, since moving to Livingstone, developing an organic garden and experimenting with, and fusing, wild and indigenous ingredients with the produce she grows. She uses locally-produced dairy, meat and fish, while the garden, the market, the village and the wilderness make up the mainstay of her pantry: fresh organic garden produce, indigenous heirloom grains and seeds, bush fruits, tree nuts, wild mushrooms, legumes, roots, leaves and more, which she crafts into an ever-changing menu according to the seasons.

Courtesy photo

Annabel Hughes Aston

Annabel Hughes Aston is an award-winning chef, organic gardener, forager and writer, who lives with her husband on a farm in the Zambezi Valley, upstream from Victoria Falls in Livingstone, Zambia.

5 Minute Homemade Mayonnaise

Ingredients

Preparation

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