I love the summer months – and I love how simple our food gets when its all about “salad with something” .. but salad sometimes needs something a little bit more decadent alongside it.

Now I know I could buy a jar of mayonnaise – but the truth is we use it so infrequently that its more likely to go off before its finished and you know how much I hate waste!

But making it the traditional way is so labour intensive .. all that hand whisking and dribbling in fine oil one fat molecule at a time.

I could make it in my goblet blender – but the recipe for such a big beast consists of three eggs and makes a massive amount (see comment above about waste)

So my go to .. is making a perfect half jar of mayonnaise whenever we get the craving by pulling out my stick blender from the back of the drawer and at least giving it an airing before the “soup season” comes around again!

Thirty Second Mayonnaise

  • 1 fresh egg
  • 200 ml light Olive Oil
  • I tbsp lemon juice
  • 0.5 tsp mustard
  • Salt and pepper to taste

The secret in this mayonnaise is to make it in a long tall container that is just a little wider than the base of your stick blender.

I know that most blenders come with a plastic cup  but mine has long since been swallowed by the tupperware drawer – so I use a one litre water jug that I have.

So layer in your container – the egg, seasonings, mustard, lemon juice and finally your oil.

Now I am using a light olive oil but you can use any pretty neutrally flavoured oil in here .. just don’t use your posh extra virgin stuff! Frankly the taste is so overpowering that the only thing you can do is mash in lots of cloves of raw garlic and serve with a mountain of chips (not exactly the healthy eating that we are aiming for!)

Put your stick blender right down to the bottom of the container and pulse gently as you slowly rise the blender up through the oil.

The egg will immediately emulsify and in just a few seconds you will have a container of thick, glossy, unctuous mayo!

Into a clean jar so that you can store the leftovers in the fridge.

See how shiny and lovely that is?

So having slaved for hours over my handmade mayonnaise I asked the boys what they wanted me to use it for … egg mayonnaise!!

So – being the brilliant Mummy I am I just had to oblige … I would show you the wonderful picture of oozing baguettes … but the big one isn’t back from the shop with them yet.

But – you just know that they are going to be wonderful LOL

So – what would you use your mayonnaise on?

6 thoughts on “Thirty second Mayonnaise”

    1. I sometimes make this with a splash of white wine vinegar instead .. you just need something to cut the richness.

  1. Oh I love this recipe. I have to confess I’m a salad cream kinda gal though (upbringing… mayonnaise was fir posh folks lol).
    Do you think if I used white wine vinegar (or white distilled malt vinegar) to cut through the richness, it would also give me the zing you get with salad cream?

    1. YUp – it totally would .. also nice to stir tarragon through it to have on your fish – or make your own tartar sauce with it too XX Go on Mo! Treat yourself XX

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