“In cooking, you’ve got to have a what-the-hell attitude.” Julia Child
Well, I’ve finally discovered the ultimate joke played on humanity by the French. Why not blame it on them. They’re not here to defend themselves. I’m talking about mayonnaise, which was originally spelled, mahonnaise, but came to it’s original form sometime in the 1800’s through a spelling error in a cookbook. Are you all as excited as I am knowing this bit of culinary history? I didn’t think so.
Anyway, it seems that due to the invention of the immersible blender stick, it’s possible to make mayo in about a minute. Being beings who live by the rule, that’s the way we’ve always done it, it takes us a while to learn new things. Well here’s a new thing about making mayonnaise.
1 large or extra large egg, right out of the fridge
1 cup cheap olive oil. Don’t use the extra virgin
2 to 3 t lemon juice
dash of salt
one wide mouthed pint jar
Place the whole egg into the jar. Add the rest of the ingredients. Wait about 10 seconds for the egg to settle onto the bottom of the jar. Place the stick blender into the jar all the way to the bottom. Run it in that position for about 20 seconds. By this time the mayo is about done. Take another 20 to 30 seconds to move the blender stick around in the jar in order to make sure everything is blended together. Voila! You have a jar of mayonnaise.
You could add other ingredients, such as, garlic or your favorite herbs.
My favorite dressing is mixing together equal parts sour cream and mayo and throwing in blue cheese or some herb combination. Yummy!
So there you have it! No room temperature for the egg, no drizzling oil one drop at a time until you’re ready to scream, and no reason to ever be out of mayo.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.