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This is so easy to make, and there's really no reason why you shouldn't start making your own mayonnaise from now on. It's important that all the ingredients are at the same temperature and that you begin by whisking the egg before adding the oil to achieve a nice emulsion. Feel free to check out the video on how it can be done.
Crack an egg into a glass jar large enough to hold at least 500 ml, ideally with the bottom of the jar being just slightly larger than the hand blender.
Add a dollop of mustard, the white wine vinegar, and the spices. Finish by pouring in the oil.
Egg
Dijon mustard
Cooking oil, neutral taste
Vinegar, white wine
Pepper
Salt
Steps 2
20 Mins
Let stand for at least 15-20 minutes so that all ingredients reach the same temperature.
Steps 3
1 Mins
Insert the immersion blender into the bottom of your container and start it at full power. Run it for a few seconds to build up an emulsion, then slowly pull the immersion blender upward to gradually incorporate more and more oil. The whole process takes about 20-30 seconds.
Steps 4
2 Mins
Done! The mayonnaise will last about a week in the fridge, though it usually runs out much sooner...
Här finns det kakor!
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