I’m not really a fan of mayonnaise. In fact, I quite dislike it. But my kids love it. Seriously love it. I’m super picky that they don’t eat a lot of mayo because I think it isn’t healthy. I’ve also been on a major non-prepared foods phase, which has resulted in us making our own peanut butter, jam and mayo at home. We have also started making our own pasta and pesto. Soon we will be making our own bread. (I haven’t quite perfected the perfect sandwich bread).
I’ve also started buying completely organic pasteurized milk, growing my own vegetables at home and buying any extra vegetables we need only from known farms that are local. I’ve also started composting our kitchen waste for our rooftop garden.
I came across this recipe in a Saveur magazine and decided I simply must try it since all our attempts at making mayo have utterly failed. Well, this one worked like a charm. Now I must say that it doesn’t always work. I have no idea why, but sometimes when I follow the exact same steps, it just doesn’t emulsify. But sometimes, it works like a dream.
Saveur’s 20-second Mayonnaise
(recipe from Saveur)
1.5 tbsp White Wine Vinegar
1 tbsp Dijon Mustard (I don’t always use Dijon)
1/2 tsp Salt
2 cups Canola Oil.
Put all the ingredients into a tall slender container. Lower an immersion blender into the container until its at the bottom. Turn it on and blend for 3-4 seconds and slowly bring it up, incorporating all the ingredients until it begins to emulsify and turn into mayo. The whole process takes about 20 seconds when its done right.
I have sometimes experimented by adding flavors to the mayo, like chilli powder or lemon rind, and it tastes great.