30 second Mayonnaise

We like mayonnaise in our house. We have it in sandwiches and with chips (fries) and as a dip with garlic, herbs, pesto or wild garlic stirred in. I only ever bought the brands made with free range eggs (it used to be M&S but now even Hellman's use them. Pester power works.) and occasionally made proper mayo, but it's a bit of a palaver; nerve wracking and very time consuming to make by hand, even with an electric whisk.
I also like making homemade versions of things (jam, bread, deodorant, salves, bacon) that we're expected to buy ready made. There's a sense of satisfaction from making your own toothpaste or skin balm or vinegar. Usually it's really straightforward but the big manufacturers don't benefit from us making things from scratch so the impression of difficulty is encouraged.

I found this recipe for 30 second mayonnaise a few years ago and thought I'd give it a go although I couldn't see how it would really work. Everybody knows you have to trickle the oil in slowly. I've even got a recipe somewhere that insists you should let no metal touch the sauce whilst you're making it and so prescribes using a wooden spoon. Not only does it work, it's life changing! I told my friend that and she laughed, but really- it's so quick I can make it for packed lunches in the morning. My children and husband can all make it not only independently but without asking me what the quantities are. And yes, I have to buy the oil but Hellmans will have bought the oil, transported that, then made the (pasteurised) mayo and transported that, then it will have been transported by the supermarket. Cutting down on a few of those journeys must be a good thing.

You need the ingredients and a stick blender. I make mine in the measuring jug that came with my blender which handily also has a lid, but a wide mouthed jam jar is perfect. I find most measuring jugs too wide- it doesn't want to be much wider than the diameter of the blender head.

 My egg yolk broke but it doesn't matter

Crack a whole egg into the container. Add 1/2-1 teaspoons of Dijon-type mustard, about the same of vinegar or lemon juice (I vary according to what the mayonnaise is for. Tarragon or other herb vinegar is nice especially if it's for eggs or chicken), salt to taste and then top up with oil to the 200ml mark. If you're measuiring separately just add 200ml of oil. You can use sunflower, rapeseed, whatever oil you prefer. I usually use olive oil but don't be tempted to use extra-virgin olive oil. For some reason I don't understand it turns horribly bitter. I tried it once and it was inedible no matter how many other flavours I added. If you want the flavour of EVOO, whisk a little in at the end by hand.

Put the stick blender in and cover the egg yolk with it. Some people insist this makes a thicker mayonnaise, I'm not convinced but it's satisfying to do.

Switch the blender on and as it emulsifies lift the blender up and make sure all the oil is incorporated. And that's it! Check the taste and adjust flavours as you prefer.

 Lovely thick, wobbly mayonnaise

You can then add chopped garlic, chopped fresh herbs with or without the garlic (I like garlic, parsley and mint), wholegrain mustard, pesto, chopped capers, gherkins and parsley for a tartare sauce- whatever you feel like. I used mine in coleslaw-

I've never had it curdle but occasionally it stays runny. You can add a little more oil, counter-intuitively, which sometimes works, but sometimes it just stays runny. This doesn't normally matter but if it does make another batch which will be as thick as it's supposed to be and use the runny mayonnaise another time, either in a salad dressing or as a carbonara-style pasta sauce. You can use split mayonnaise on pasta too, should you be making it the traditional way and have a problem.

There you go- life changing mayonnaise!