Make your own, eat fresh & save money. SRN
And yet, here I am on Monday morning, writing out this recipe.
This of course was after the computer crash that ate the pictures from my last batch (that batch turned out beautifully btw.)
So why did it fail? That easy. I dumped all the ingredients together rather than slowly adding the oil to the egg. I've seen other people do it successfully, but rest assured, I will never do it again. What happened was the egg was overwhelmed by the oil, and it wasn't able to emulsify.
So obviously, the trick to successful mayonnaise (for me anyway) is so add the oil to the egg in a slow, steady stream while blending at high speed. This can be done in a blender, food processor, or with a stick blender.
My favorite by far is the stick blender, that way I can just blend it in the container I plan to keep it in, and stick my blender in that with very little mess. My least favorite is the blender. It seems harder to get that last bit of oil mixed in with the blender. Maybe I should just stop short when I use the blender.
A note on oils: you can use olive oil, but it can be strong tasting so make sure you use extra light. My personal favorite is coconut oil both because it's very healthy, and tastes good. The only drawback with coconut oil is that if you refrigerate it, it gets hard, and the separates as it warms.
3/4 teaspoon salt
2 T. vinegar or lemon juice
1 cup oil
Combine first three ingredients. Here's all my stuff ready to go:
Whir with blending apparatus (food processor, blender, stick blender, etc.).
Presto! That's all there is to it!