ONE MINUTE MAYONNAISE
One minute mayonnaise is an absolute game changer in the kitchen! Picture this, you’re in the middle of whipping up a delightful salad or a zesty sandwich and you suddenly realise you’re out of mayonnaise. Panic? Nah! With one minute mayonnaise, you can whip up a fresh batch faster than you can say 'MasterChef'.
This speed demon of a condiment brings all the creamy goodness without the long wait. Using just a few simple ingredients like egg, oil, dijon & lemon, you can create a thick, luscious mayo right before your eyes.
And let’s not forget the magic of homemade mayo; it’s packed with flavour and you can control the ingredients. No preservatives, no additives. Ideal for impressing guests or just enjoying a cheeky snack, one minute mayo is the swift little superhero your kitchen needs.
This technique is something I learnt when i was on Masterchef Australia and it always stuck with me, because the sheer pace it gets done. It was really handy in a kitchen where we had challenges with time constraints, so it’s really great for everyday people with not a lot of time on their hands.
ONE MINUTE MAYONNAISE
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ONE MINUTE MAYONNAISE 〰️
1 egg
1 big squeeze of half a lemon in juice
1 tea sp dijon mustard
1 tea sp salt
1 cup neutral oil (I prefer grapeseed)
Place all ingredients into a tall cylinder like container that fits your immersion blender with just a touch of room either side. Then place the immersion blender down through the oil so that it site on top of the egg yolk, holding it down to the bottom on the container.
Turn speed on high and hold it down on the bottom for a minimum of 15 seconds. Then very slowly bring the blender up all the way to the top and then push down again, and slowly bring to the top before giving it a good blend to make sure you get every drop of oil.
This will emulsify and then from here you can package into an air tight container and it will hold in the fridge for at least 1 week, up to 2 weeks, just check the smell. Once it goes sour, you’ll know its off.
IF your mayonnaise splits, do not panic, you can actually re do the whole process on top of another egg or egg yolk. So place the egg on the bottom with a big of acid (dijon, vinegar) and pour over your split mix and repeat the process, making sure to hold down the blade to the bottom for 15 seconds, that really is the trick, and then slowly pull up to the top.
Turn your mayonnaise into an aioli by stirring through 1-2 minced cloves of garlic to finish it off.
Turn your mayonnaise into a tartare sauce by stirring through a bit more lemon juice and finely chopped gherkins, capers and parsley leaves. Season with salt if it needs it.