Easy Quick Homemade Mayonnaise Using a Stick Blender - No Hand Mixing. + Marie Rose and Tartare Sauce Recipes

This is my recipe for making mayonnaise using five simple ingredients and a stick blender, no hand mixing, no intricate preparation.

No weird ingredients, all natural and vegetarian.

Many mayonnaises from your local store or supermarket will contain ingredients such as

1. Stabilisers : Prevents the oil and water from separating.
2. Antioxidants (e.g., Calcium Disodium EDTA): To add flavor and colour and add shelf life.
3. Flavours & Colorants: These are occasionally added for a desirable pale yellow colour and flavour profile

We Don't use any of these here!

The making of mayo is a "scientific process" turning water and oil into an "emulsion" but you really don't need to know it before making you own mayo in just a couple of minutes. I've also added a couple of my favourite recipes for using the mayo.

The Best Marie Rose & The Best Tartare Sauce....EVER.

Once made this mayo or sauces will last up to about 2 weeks in the refrigerator, if you don’t eat it all in that time.

Ingredients:

1. 1 Large egg
2. 240ml Rapeseed / Vegetable Oil
3. 1 TSP Mustard (Dijon, traditional : English, a real kick and more yellow colour,
4. 1 TBSP Lemon Juice (Bottled is fine)
5. 1/2 TSP Sea Salt /natural/ Kosher Salt (Not table salt)
6. Stick Blender
7. A Pot/Jar/Container slightly wider the head of the blender.

First check that your blender fits the container, there should be enough clearance so it does not get stuck but not too much more. (tip: if you make it in a jar the right size you can just slam a lid on at the end)

Crack the egg into the container, add the mustard, lemon juice and the salt. Give these a gentle stir breaking the yolk of the egg. (optional, you can add 1 TBLS of minced garlic at this stage is you like)

Now put the head of the blender into the mix, the blades should meet the mixture or it won't work (if it does not double the ingredients until it does).

with the head of the blender on the bottom of the pot gently pour all the oil onto the top of the blender head (no drizzling in this recipe)

Your ready to go, now switch on the blender, after only a few seconds you should see the white "emulsion" begin to form at the bottom, as this happens raise the blender so it keeps up with the emulsification.

Keep raising it until you get to the top then plunge it down slowly into the mix once then remove the blender.

That's it, homemade mayonnaise. Bask in your achievement. (Guess which has English Mustard)

I have never failed in this recipe but have been told by other that they have.....

Mayo does not come together:

1. Pot too wide, it must be close fitting
2. Make sure you start the blender at the bottom of the pot

Mayo to watery:

1. Stop blending and let it settle and separate then begin blending again.

Most of us view pure unrefined extra virgin olive oil as the king of oils in the kitchen, this is wrong, especially so in mayonnaise.

Harold McGee the legendary Kitchen Science expert calls it Crazy Mayonnaise. It will mix but is unstable and will separate after a couple of hours, it also can have a bitter taste.

Also for general cooking virgin olive oil has a low smoke point, this means that it reaches its highest temperature earlier but does not get the same heat required in lots of dishes such as stir fry or searing. Extra Virgin Olive oils smoke point is 325* wheras Refined Olive Oil is 465*.

Leave the Extra Virgin for the salads and dips.

Ingredients

1. The jar of mayo you've just made
2. 3 Tbsp Tomato Ketchup (or spicy ketchup)
3. 1/2 Tsp hots sauce OR 1 Tsp Brandy (Guess my favourite hot sauce from the pictures)
4. 1/4 Tsp Worcestershire sauce (or Henderson's for vegetarian, if you don't know Henderson's, I forgive you you but check here )
5. 1/4 Tsp Lemon Juice
6. Paprika for dusting

Method

Mix the mayo and ketchup together add or reduce the ketchup to your taste.

Add the hot sauce or brandy (both together conflict)

Now add the Worcestershire sauce and lemon juice and mix.

Dust with paprika when serving.

This should keep in the fridge for about 2 weeks.

Ingredients

1. The Jar of Mayo you've just made
2. 3 Tbsp Capers, drained and chopped/mushed
3. 3 Tbsp Cornichons (Gherkins) drained and chopped
4. The white bulb of a spring onion/scallions or 1 small shallot, really finely sliced
5. 1tsp lemon juice
6. chopped parsley, tarragon, fennel fronds etc ( you choose this one)
7. Salt and Pepper

Method

Mix it all together, yup that's it. You may want to adjust the lemon and salt and pepper to your taste but this will be the best Tartare Sauce you've eve had and made from scratch.

I was taught the recipe from a chef years ago when we had a rush order and no mayonnaise (in a commercial kitchen, how?)

I've tweaked it to meet my tastes, he added less oil and used water on only the egg yolk not the white. I realized, through trial and accident that the white provides enough water and does not interfere with the creation of the emulsion.

I've also looked into the science behind it, I left out the salt once as I was trying to cut down, it didn't work. Salt helps the yolk break down to mix with the oil.

There are of course many resources with explanations across the internet, many of which disagree with each other. I found, as I have with many other scientific cookery questions, Harold McGee's book, McGee On Food And Cooking is an excellent resource.

Enjoy making mayo........