I can still vividly remember the first time I tried to make mayonnaise… It was a small disaster, the mixture split and it never turned out alright. Tried it again and I was left with two liters of mayo without taste… Since then I learned how to make a proper mayonnaise but the endless whisking sort of annoyed me. You know when you’re in that mode and just want to have a batch to use for a sauce, a dressing and the like? There is nothing that beats home made mayo but still….
So when I saw the method that Gary Mehigan used in Masterchef Australia last year my mouth dropped open. It was sooooo quick! This mayonnaise is literally whipped up in a few minutes, tastes delicious and is every bit as good as the long-winded version. In it’s basic form it’s already good, but add herbs or other flavors to it and you have a winner on your hands! Try it, you’ll be blown away!
Yield: 2-3 cups
Prep Time: 5 min
Total Time: 5 min
This is the recipe demonstrated by Gary Mehigan on one of the episodes of Masterchef Australia and it is the mayo recipe I use ALL the time. It has never failed me sofar.
I tend to make mustard mayonnaise or lemon mayonnaise using this method too.
1 tbsp of mustard
2 tbsp of white vinegar (I like to use the sweet white balsamic)
pinch of salt
500 ml sunflower oil (approximately)
Take a stick blender and break two eggs in it. Whole, no need to split them.
Add a tablespoon of mustard. I like to use whole grain mustard as it add a bit of extra color to the mix and is just delicious.
Add a little salt and 2 tablespoons of white vinegar. Immediately add a decent splash of oil to it and turn the stickblender on for about 10 seconds.
Open the blender, add another large splash of oil, turn again. Repeat this a couple of times until your mayonnaise has the required consistency. If it becomes too thick to turn around, you can add a little bit of either lemonjuice, water or vinegar to thin it again.
And that's it. Done in 5 minutes!