“Mayonnaise is a food best made at home and almost never made at home. This has robbed us of something that is both healthy and an absolute joy to eat with gusto.” Tamar Adler
I love this 60-second mayonnaise made with a stick blender. A regular blender works great for this recipe, too. I use light olive oil, which gives the mayo a nice, light texture and taste. The raw garlic and lemon juice brighten it up, too. Let’s call it Summer Mayonnaise ~ so bright and sunny in your mouth.
This flavorful homemade mayo takes only 60 little seconds. It takes me less time to whip this up than it takes me to find that jar of half full mayo at the back of my fridge! Why wouldn’t you make this???
Bonus: you can make it and store it in the very same jar if you use a stick blender. So handy. Win-win, food fans!
60 SECOND GARLIC MAYONNAISE
3 garlic cloves, minced
1 large egg
2 tablespoons lemon juice
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/4 cups light olive oil
Bring all ingredients (including egg) to room temperature before beginning. I leave the ingredients sitting out on my counter overnight, or get them out in the morning and make when I get home 8 hours later. This will insure light, fluffy, thick mayo.
Place all ingredients except oil in a tall one-quart canister container – choose the container to be able to fit ingredients and the stick blender inside, preferably a container with a lid. A wide-mouth quart jar works nicely. Blend until very smooth with a stick blender.
While stick blender is on, slowly pour in oil in a very thin stream. Blend until mixture is very thick.
Cover and refrigerate for up to 4 weeks.
Other bloggers’ homemade mayo adventures:
Umami Girl used her food processor.
Gluten Free Girl uses canola oil to keep things light.
Real Food Loves Writing uses a whisk for garlic mayo.
Some folks make it with two oils – like Never Enough Thyme.
— posted by Donna