My bouts in the kitchen come in waves. When I’m on, I’m on; but when I’m off… well, we just survive on granola. This week is proving to have a successful dinner streak (no recipes, so never to be recaptured I’m sure). But last week was a winner in that I finally nailed a homemade mayo recipe! Third time’s a charm!
Sure enough, that sunflower oil was holding me back! Being that it’s an oil best used without high heat, I wanted it to work in mayonnaise. Alas, I just can’t get past the flavor. So back to my tried and true oils I went, good ol’ olive and coconut.
And why would I bother making my own when it’s obviously easier to buy a tub of the stuff and call it a day? Well, I’m a square piece. There are specific ingredients that are necessary and, to simplify my thought processes, all the rest need to go away. While I enjoy the flavor of Hellmann’s, I don’t like 1) having never heard of an ingredient and having to look it up and/or 2) questioning my pronunciation of said ingredient.
But, if you’ve ever done the painstakingly slow drizzle of oil in an attempt to make your own mayonnaise, I have good news! This can all be done in one minute or less with an immersion blender! That means that homemade mayo isn’t as labor intensive as one might think.
Here’s what I’ve worked out. I certainly welcome suggestions.
By the way, with all the egg that goes into mayonnaise, I can’t figure out how it’s sold as a white product. Mine comes out yellow every time.