Stick blender mayonnaise

Stick blender mayonnaise

Making home-made mayonnaise is a great way to use up any leftover egg yolks – and it’s super simple to do. Stored in a lidded jar, it will last about a week in the fridge.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Stick blender mayonnaise

Serves: Makes about 125ml

Ingredients

  • 2 egg yolks
  • 2,5ml (½ tsp) Dijon mustard
  • 125ml (½ cup) canola oil
  • 7,5ml (1½ tsp) white wine vinegar
  • 15ml (1 tbsp) water
  • salt and freshly ground black pepper, to taste

Instructions

1

Add the egg yolks and Dijon mustard to a jug. Using a stick blender, blitz to combine, then start gradually adding the canola oil, about 15ml (1 tbsp) at a time, blitzing continuously to fully incorporate the oil after each addition. The mayo should slowly but surely become light and fairly thick.

2

Add the white wine vinegar and water, and blitz or stir with a spoon to combine. Season to taste and store in a lidded jar in the fridge.

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