New batch of mayo, a little different this time
I just made a new batch of mayo, and this time I changed it up a little—no anchovies, for one thing:
2 egg yolks at room temperature (room temperature is vital)
1 Tblsp horseradish mustard
3/4 tsp salt
3/4 tsp white pepper
1 large Meyer lemon, juice of
I put that in the immersion blender beaker, blended it a while, then added:
3/4 c extra-virgin Meyer-lemon-infused olive oil (Enzo’s, great stuff: buy it by the gallon)
1/4 c walnut oil
I added the oil in pretty big dollops, about 1/4 c at a time. It mixed fine, no problems. The mayo was quite stiff, so I did something I’ve read but not previously tried. I added:
2 Tbsp water
And blended that. Extremely nice consistency. Water may become a standard part of the recipe I use.
BTW, making mayo with an immersion blender, using the beaker that comes with it, is extremely easy and fast, and the mayo tastes better than commercial, plus you can add your own flavorings—e.g., any of these: anchovies (those that came in a glass jar), mustard, horseradish, paprika, fresh tarragon leaves, black olives, crushed garlic (which makes it “aioli”), … whatever pleases you. I have some mayo (of the aioli sort) that includes some maple syrup and cooked bacon. Plus, of course, you can include oils other than olive, such as the walnut oil I used in this batch.