I love homemade mayonnaise – the base to aioli – but even the food
processor method is sometimes just a little bit too much work. So, when I saw this method on Serious Eats using the immersion or hand blender, I thought if this works it is going to become a new favourite (and it is). I tried it and loved it. I can’t believe that I haven’t come across it before – oh well, that is one of things that I love about
cooking and blogging, there’s always something new to learn, whether it’s a new flavour combination or technique as here.
Serious Eats tells us that the reason this recipe works is ‘The hand blender allows you to add all the ingredients for the emulsion at once, using the power of its vortex to slowly incorporate oil.’
This creamy and spicy aioli is a delicious dip for wedges, grilled vegetables or crumbed or fried fish or mix it with canned tuna or cooked chicken for an interesting sandwich filling.
Obviously, other flavours can be added to the base or for a wonderful homemade mayo just use egg, lemon juice, oil and salt and pepper.
Makes about 1 cup
1 whole free-range egg
4 medium cloves garlic, minced
2 tsp fresh lemon juice
½ cup light flavoured vegetable oil – I use rice bran oil
½ cup extra-virgin olive oil
sea salt and black pepper
1 Place egg, garlic and lemon juice in an immersion (hand) blender jug. Pour in vegetable oil and let settle for at least 15
seconds. Place blender head in the bottom of the jug and switch it on – as aioli forms, slowly tilt and lift the head of the blender until all oil is emulsified.
2 With blender still running slowly drizzle in olive oil and
continue blending until a thick mayonnaise has formed. Season to taste with a good grind of salt and black pepper. Stir in harissa to taste.
So tell me, do you make mayonnaise?
Where did the ingredients for this dish come from:
Garlic: Krismaw Gardens – Hastings; Harissa: Orcona Chilis ‘n’
Peppers – Hastings; Egg: Verry Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: vegetable oil, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
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