Nothing beats fresh mayonnaise, the stuff in jars just isn’t the dish. Once you can make it, you can try some of the derivatives listed here.
Using an immersion mixer and a small jug you can do this with the below technique in a minute, it’s one of my favourite magic tricks.
1) the ratio is always 1 egg to one cup oil.
2) it needs an emulsifier.
3) it needs flavour.
Be prepared, this is quite a shock when it first works, it happens very quickly, but following these instructions to the letter a child can do it.
1. Pour the oil into a one litre plastic jug, or the beaker that comes with the stab mixer. Note that the jug or beaker probably has measurements on the side, use them to save cleaning up measuring things.
2. Crack the egg straight into the oil, being careful not to break the yolk, landing in the oil should cushion it’s fall. Remove any shell at this point.
3. Add everything else, try and get the mustard next to the yolk.
4. This is the magic part. Leaving it switched off place the stab mixer right down to the bottom of the jug so that the cup that covers the blades completely covers the egg yolk and mustard.
Now activate it (whatever speed, we don’t care) and slowly pull it up to the top of the oil.
If everything has worked for you, you should have a jug of mayonnaise before your eyes, go up and down a couple of times to catch any oil that was not mixed in.
5. If it worked for you the most important thing to do now is to taste it and add more vinegar and lemon juice as you see fit.
Storing It
This sauce contains fresh, raw egg, so it must be refrigerated. Ironically my favourite thing to keep it in is a re-used mayonnaise jar… One with a plastic screw on lid will be easiest to keep clean, so buy a jar of the best you can find, eat it then compare it to what you make here. Make sure you wash it very well between uses. You’ll find that for price and taste hand made is way better. Keep it for about a week.
What Happened
The mustard acted as an emulsifier, joining the water from the egg to the oil, and making that creamy sauce everybody loves.