Homemade mayonnaise

I’ve always thought that I don’t like mayonnaise.  It’s gloopy, bland, and pointless.

However – homemade mayonnaise has made me change my mind.  Unlike the stuff from a jar or on catered lunch tray sandwiches, this has a silky texture and complex flavor.  And it’s so easy to make!

I came across the Serious Eats method for making quick mayonnaise with an immersion blender and immediately became a convert.

And for a couple of months now, I’ve been enjoying farmers’ market tomatoes on a slice of whole wheat bread (also from the market) with a slathering of this mayo and thick slices of tomato sprinkled with flaky sea salt.  Yum!

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1 egg
1 tsp dijon mustard
1 tbsp lemon juice
1 garlic clove, put through press
1 cup canola oil

Add the first four ingredients to a tall, narrow container (I use the plastic container that came with my immersion blender).  You want it to be just wide enough to fit the head of the blender.

Add the oil and let it settle for a moment so that the other ingredients are at the bottom of the container.

Insert the blender, putting it against the bottom of the container, and start it at high speed.  Don’t pulse – just let it run and gently move it around especially once the mayonnaise starts coming together, to incorporate all the oil.  It will happen quickly!  Finish up by stirring any remaining oil into the mix with a spoon.  The mayonnaise will last for a couple weeks in the fridge.