Why make things more difficult?
My grandmother Anna was a master cook, a trained professional who spent her working life as a cook and housekeeper and who managed to combine working full time with keeping an immaculate house, a large kitchen garden and feeding the family on a budget.
Grandmother Anna’s signature dish was poached salmon with home made mayonnaise. I remember her patiently beating the mayo by hand from my childhood, and how long time this took. Never afraid of trying new techniques she gravitated towards using a food processor to making mayo in the early 80’s and all of a sudden this rich and luscious sauce featured a lot more frequently than twice a year but it was still a fairly laborious process. I have made mayo myself using this method, but as I’m not the most patient of creatures it certainly did not happen often.
Then I came across a method using a stick mixer to whiz up mayo and have never looked back. What used to take half an hour of slowly drizzling oil whilst continuously stirring now literally takes two minutes, and that includes the time it takes to prepare and season.
I use MSG in my recipe, and I’m aware of that for some this is controversial. Obviously you don’t have to use that, you can substitute with a little bit more salt and a few drops of lemon juice.
Quick mayonnaise
Equipment
- 1 Stick mixer immersion blender, hand blender
Ingredients
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 250 ml rapeseed oil
- pinch salt
- pinch white pepper
- dash Knorr Aromat Optional, or you can substitute with some MSG.
Instructions
- Combine egg, oil, vinegar and mustard in a mason jar (or empty, well cleaned jar with lid).1 egg, 1 tbsp Dijon mustard, 1 tbsp white wine vinegar, 250 ml rapeseed oil
- Immerse your stick mixer so it is standing on the bottom of the jar.
- Turn on the stick mixer and slowly raise it. You may need to repeat once or twice. As you raise the mixer you should see the mayo thickening.
- Season with salt, pepper and Aromat (MSG).pinch salt, pinch white pepper
- Store in airtight container in the fridge up to a week.
Notes