Josh’s late Uncle Bob lived in France and could make delicious homemade mayonnaise utilizing nothing more than olive oil, an egg yolk, a fork, and a few magic flicks of his wrist. Most everyone who lives in France can do the same. They’re special people who God blessed with a genetic ability to emulsify egg yolks at the drop of a beret.
The rest of us are doomed to fail miserably seven out of every ten times we attempt to make our own homemade mayonnaise. It’s in the Bible somewhere. Trust us.
We recently discovered the most foolproof way to make homemade mayonnaise that turns out perfectly every time. No more broken emulsions. No whisking endlessly, futilely. All one needs are the ingredients, an immersion blender, and one minute.
If you check out most homemade mayonnaise recipes, you’ll find instructions for room temperature egg yolks, and slowly drizzling olive oil while whisking with the other hand, and adding the flavorings at different stages…forget all that. Here’s all you need to do.
In the cup that came with the immersion blender (or any tall narrow glass in which the immersion blender fits all the way to the bottom) add the following ingredients. The only order that matters is that the egg goes in first:
2 egg yolks (Don’t worry if some white gets in. Contrary to what you’ve been led to believe, it doesn’t matter in the slightest with this method. Of course you can always use the leftover egg-whites to make meringues…also like the french do.)
1.5 cups of oil. (We use mostly olive oil with a little canola. But if you don’t love a strong olive taste, you can use any ratio of any oils.)
1 Tblsp lemon juice
1 tsp vinegar (Any kind will do, but usually a light-colored variety looks better in the finished product)
1 tsp mustard (Any kind. Even dry.)
Salt, pepper, herbs, sugar, honey, hot pepper flakes, a whole garlic clove or two…a little of whatever you feel like. Go ahead, experiment a little.
Then place the blender all the way to the bottom of the cup and start whirling. As the emulsification begins, simply slowly pull up as the mayonnaise begins forming and thickening to incorporate the rest of the oil. It’s that simple. Or as the French might say: “No Problemo.” Or something like that.
Mayonnaise will last about 2 weeks in the refrigerator, but for best taste and texture, we recommend consuming withing the first week after preparation.