Making the perfect mayonnaise at home seems like magic

Have you ever tried to make mayonnaise at home? I have.

Decades ago, my first homemade mayonnaise was a mess. Yes, it not only “broke,” looking like creamy white scrambled eggs, but I did not know how to fix it.

Even though I have a long history of making mayonnaise, store-bought mayo still resides in my refrigerator.

Here is my story.

A few weeks ago, I came across a web article on how to make mayonnaise in 2 minutes. Yes, 2 minutes. That would be a record sprint since the mayos I have made over the years take five to 10 times as long.

What was the speed secret? An immersion blender.

J. Kenji López-Alt at seriouseats.com shared a video 12 years ago on how to make mayonnaise from scratch in less than 2 minutes. When I first saw this I was stunned, since up to then I had never heard of using an immersion blender to make mayo, especially mayo in a flash.

Here is how it works. An egg, lemon juice, and mustard are added to a container slightly larger than the immersion blender. Then one cup of oil is added (López-Alt used canola) and allowed to rest for 15 seconds so the oil floats above the egg, juice, and mustard mixture.

The blender is inserted into the container so it rests on its bottom and then turns on at its highest speed. In seconds, an emulsion begins to form at the container's bottom, working up the container's sides. As it does, the blender is slowly raised and the oil turns into a thick mayonnaise in a few more seconds.

When I did it, it seemed almost magical.

My original plan was to make extra-virgin olive oil (EVOO) mayonnaise since olive oil is one of the healthiest. Mayo made with pure EVOO is hard to find.

My original idea was dashed when López-Alt noted a flavor issue with olive oil mayonnaise made this way. López-Alt writes: “The result is a mayonnaise with a markedly bitter flavor.” Drats.

Heading to my pantry, I found a “Keto Blend” oil made with olive oil and a neutral MCT (medium chain triglyceride).

I set up everything on my kitchen counter and decided to use a mixture of lemon juice and red wine vinegar instead of just lemon juice.

My immersion blender came with a right-sized container for making my magical mayo. I broke a whole egg into the container and added lemon juice, red wine vinegar, and high-quality Dijon mustard. Next, I poured a cup of the “Keto” oil in and let it sit for 15 seconds. I brought the blender down through the oil so that it rested on the container's bottom and, with great anticipation, turned it on at its highest speed.

In just a few seconds, an emulsion began to form on the bottom, and as I raised the blender through the liquid, mayonnaise started to form. In no time at all I had mayonnaise. Next, I added a teaspoon of Kosher salt and quickly blended that into my mayo.

My first immersion blender mayo is headed for a Memorial Day potato salad. My mayo tasted just right. It may not have been magic, but it sure seemed like it.

Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at 1leanwizard@gmail.com.

Mauer's Magic Mayonnaise

1 large whole egg

1 teaspoon fresh-squeezed lemon juice

2 teaspoons red wine vinegar

1 teaspoon Dijon mustard

1 cup unrefined olive oil/MCT oil blend

1 teaspoon Kosher salt

Place egg, lemon juice, vinegar, and mustard in the bottom of a jar or container into which the head of the immersion blender just fits. The egg/lemon juice/vinegar mixture must reach the blender's blades.

Pour the oil into the container and let it rest for 15 seconds so the oil floats to the surface. Place the immersion blender's head at the container's bottom and turn it on high speed (keep it on; do not pulse or move the blender). As the mayonnaise forms, slowly lift the blender's head until the mayonnaise is completely formed. Add salt and blend for 5 seconds to incorporate.

Makes about 1 1/4 cups. Should keep for two weeks when refrigerated.

Nutrition values per tablespoon: 135 calories (76.4 percent from fat), 11.5 g fat (5.7 g saturated fat), 0 g carbohydrates, 0 g sugars, 0 g fiber, 0.3 g protein, 11 mg cholesterol, 60 mg sodium.

Notes: López-Alt says the jar or container to be used must be just slightly larger around than the head of the immersion blender, and the egg/lemon mixture must be in contact with the blades of the blender before it is turned on. He clearly states that the blender's head must be firmly planted against the bottom of the jar until the mayonnaise starts to come together.

This recipe is based on J. Kenji López-Alt's “Two-Minute Mayonnaise” recipe.

You can see him make his mayonnaise here: youtube.com/watch?v=GbPF_rLpd9o