When I first bought my immersion blender I had it a few months ago and rarely used it. I decided to see how it would work on my mayo - OMG - where had this thing been all my life!!?? Simple and oh so tasty and it’s full of healthy fats!
1 tsp Mustard (basic yellow, although Dijon would be great too)
1/2 a fresh squeezed lemon done with Epicure's Citrus Press!
1 Free Range Lg Egg (they emulsify better at room temp although it can be done cold). My eggs are smaller so I used 1 egg & 1 yolk, hence my fantastic colour!
1 cup Light Tasting Olive Oil OR my new obsession AVOCADO Oil!
Combine mustard, lemon and egg in a tall cylinder - your immersion/stick blender should come with one. Whip 5 seconds.
Pour in oil. Let egg sink & wait for the oil to float up on top. Put immersion blender in at the bottom of your cup, start whipping and don't move for at least 20 seconds, then slowly move your blender up, taking about 1-2 mins. Add 3-4 grinds each of your favorite Epicure salt and pepper and then stick your spoon in and sigh a happy sigh!
Keeps in the fridge easily up to 2 weeks.
Try it with flavored or infused oils for a neat flavor twist
Use Apple Cider Vinegar or fresh squeezed Lime Juice
If you like your mayo runnier and more sauce-like, use more oil
PUNCH UP THE FLAVOUR
Add a 1/2 tsp of Classic Epicure Chipotle Aioli mix
Add a tsp of Classic Epicure Roasted Garlic Aioli mix
Add a tsp of any of your favorite Classic Epicure dip mixes
Happy Growing, Cooking & Eating! 💜 Dana K
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