Basic Blender Mayonnaise1
OK, so seeing as I posted a vegan mayonnaise recipe the other day, and bemoaned all things traditional in the mayonnaise world, I felt it was only fair that I give both teams a fair hearing, and post a regular basic mayonnaise recipe using our beloved eggs. Cause I must admit, I do love eggs; and they are key in the main stream traditional blender mayonnaise world. There are tons of mayonnaise recipes out there and they are all pretty similar. You need eggs, oil, vinegar and a bit of sweetness and tartness. The magic is in the emulsification, and of course, our beloved blender (Vitamix).
I really thought about which basic mayonnaise recipe was going to get the recipe post guernsey. I settled on adapting this simple blender recipe from a trusty favourite that came out my much loved, dog eared copy of The Liver Cleansing Diet by Dr Sandra Cabot. This book swept through Australia years ago, and remains just as relevant today. The information is invaluable, and the vegetarian recipes are absolutely delicious. It takes pride of place on my health bookshelf, and I refer to it regularly. If you are not acquainted with this book, do yourself a favour and have a read. Your liver will rejoice.
Basic Blender Mayonnaise
- 2 organic egg yolks
- 1 Tbsp raw apple cider vinegar and add more at the end to taste
- 2 tsp fresh lemon juice
- 1/4 tsp mustard powder
- 1/8 tsp cayenne pepper or paprika
- 1/2 tsp Celtic sea salt, or more to taste
- 1 cup cold pressed extra virgin olive oil
- 1/2 tsp agave nectar
- Blend (I use a Vitamix) everything except the oil until combined.
- Keep the blender running, and then slowly pour in the oil in a steady stream to emulsify until your mayonnaise becomes thick and creamy.
If the mixture curdles, just add in a teaspoon of really cold water to smooth it out.
Makes about 1 1/2 cups and keeps for about 1-2 weeks in the fridge.
Piggy Cooking Tips
the best way to clean your blender
After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage.
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water.
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.