The Damsel’s mother has long sung the praise of homemade mayonnaise. Making her own is an especially useful skill while on a mission to Spain. Apparently a person can’t easily buy it there.
It’s nice to know that when Armeggedon comes and the grocery stores are emptied, we can still have mayo. Whew!
Provided we have the following:
1 egg, 1 tsp. lemon juice, 1 tsp vinegar, 1/2 tsp salt, 1 tsp dry mustard, 1 1/4 cups oil. Electricity would also be handy, although not required. There are dozens of methods for making mayo…this is how to do it with a stick blender.
First about the egg. Set it out of the refrigerator for an hour or so, allowing it to come to room temperature. This recipe does contain raw egg, so if you’re worried about salmonella, you could heat the egg, vinegar, and lemon juice in a double boiler, until it comes to 150 degrees, taking about one minute. Let cool. Or use a pasteurized egg.
What the heck is a pasteurized egg?
No, never mind. The Damsel doesn’t want to know.
Crack the egg into the cup that came with the stick blender, or any tall, narrow vessel the stick blender will fit inside.
Add the vinegar (it can be any type…just keep in mind that the flavor of the vinegar will influence the flavor of the mayo)
and the lemon juice (forgive the ReaLemon felony. Actual lemon juice from an actual lemon would be great)
…the salt…(everything but the oil can be added in any order) …and the dry mustard. By the way, you can use prepared dijon mustard instead. Curiously, although the Damsel is okay with fake lemon juice today, she doesn’t want to hear about anyone using hotdog mustard.
Put in the stick blender and whirl stuff around a bit. Turn it off and leave the stick in place, but the Damsel sadly and sincerely warns you to be careful not to knock it over.
Pour the oil in on top of everything.
Turn the stick back on and hold it at the bottom for about 12 seconds. You will see mayo forming at the bottom of the cup.
Slowly raise the stick while still blending, mayo forming magically as you go. Slosh it up and down a few more times. That’s it!
Beautiful, smooth, creamy mayo. Now just taste it and adjust it to your liking. The Damsel added a few more shakes of salt. Some people add sugar or more lemon.
Add less oil next time if you’d like a less-thick result. This recipe produces a Best Foods type consistency. Eat! and eat it fast. Since it has no nasty preservatives (and a raw egg) it’s best to use it within a few days.
Stay tuned for more things to do with mayo besides spreading on bread. (Or as the Damsel’s youngest sprog would do–add ketchup for a “fry sauce sandwich.” Ew!)