This recipe is the result of trial and error with several different recipes online that didn't quite "cut it" for me. This is now my 100% foolproof recipe using a stick/immersion blender.
The foolproof part of it, I believe, is in:
Are you tired of struggling with making mayonnaise in a regular blender? How about the oil dribbling that has to be done so slow that it almost feels like you're not adding any oil to it at all? For about 3 minutes, no less!
Well fear not, this is a recipe that will take about 30 seconds start to finish, if that; probably closer to 10 seconds.
THE RECIPE!Here we go. First the ingredients:
Put the following in a blender cup. Do not use your mason jar for this unless you want failure!!
1 Jumbo egg yolk, cold
1 Tbsp water, cold (as in from the refrigerator door or ice cold)
1/2 Tbsp lemon juice
1 heaping tsp dry mustard
Swish it around a bit until you can see that it's well blended....no little bits of the mustard powder floating anywhere. Do not use your blender for this part!
Then add, all at once:
1 cup olive oil (in C3, you can also use walnut or canola oil)
Place the head of immersion blender at bottom of the blender cup and switch it on (set it to high, not low).
As mayonnaise begins to form, slowly tilt and lift the head of the immersion blender until all the oil is emulsified. Make sure you don't see any sneaky remnants hanging onto the side of your blender cup!
Season to taste with salt. Personally I think this tastes great without salt, but everyone's salt level is different.
Store in a sealed container in the refrigerator.
How long will this be good? It should last at least two weeks. Mine is usually good at 20 days and goes bad before it hits 22 days. But then again, mine doesn't usually last long enough to find that out!