HOMEMADE MAYONNAISE!! HOW TO MAKE MAYONNAISE!! NOREEN'S KITCHEN BASICS!!

Time to get back to basics. If your pantry is a little light these days but you still have some things on hand and you want to enjoy the things you still love, knowing how to make things from scratch is the best possible thing! Today we are going to share with you how to make mayonnaise from scratch! This may seem like a difficult and daunting task but that could not be further from the truth! Homemade mayo is super easy and it's made even easier when you have the right tool for the job! So, immersion blenders in hand and let's get this ball rolling!

Mayonnaise is not one of the original French mother sauces. Those being the Voulate', Bechamel, Espagnole, Hollandaise and Tomato. Mayonnaise is the unofficial fifth mother sauce, in my opinion. As ubiquitous in our modern day fridge as that bottle of ketchup but we pay it so little respect! Making your own, just once will show you exactly what you are missing. Do not get me wrong! The commercial mayonnaise is awesome and we all have our favorites, but homemade silky, eggy mayo is a treasure to behold and you will agree when you give this a try!

The best part here is that you probably have all the things you need. That being three, four or five. Depending on how flavorized you want to go. 1 cup of neutral oil, 1 large egg, a good dollop of Dijon mustard or a teaspoon of dry mustard will work as well as some salt. You can stop there and that is where I stopped for the purposes of this video.You can also add a splash of either red or white wine vinegar to give this a bit of tang. Aside from that, your options are sort of endless! But I will touch upon that later.

I am using an immersion blender today because I find this to be the most effective and quickest way to create delicious, velvety homemade mayonnaise. In literal seconds you go from a weird science experiment to a smooth, creamy condiment. If you don't have an immersion blender, you can certainly use a regular blender to achieve a similar result. However you will want to add your egg, salt and mustard to the carfe then slowly stream in the oil as the blender is running. Immersion blenders are not expensive and you can pick one up at just about any big box store. Here is the one I am using: https://amzn.to/3cV5F4V

Start by placing your oil, egg, mustard and salt and vinegar if you are using it in a jug or deep bowl. Place the immersion blender on the bottom of your vessel and pulse a couple of times to get things going, they go full force and gently pull up as you do. You will see the mixture become opaque and creamy. Keep mixing for a few more seconds until you are satisfied with the consistency. Voila'! Mayonnaise! Now you can put this in a jar or airtight container and it will last for up to one week. Do not worry about the raw egg. The mustard and the salt along with the emulsification process have taken care of that. Be sure to obtain the freshest eggs possible to avoid any contamination issues.

This can easily be turned into a curried mayo by adding your favorite curry powder blend along with a generous dollop of chutney for a flavorful sandwich spread. Add in some chipotle peppers for a chipotle mayo, some roasted garlic for a delicious aioli to dip roasted vegetables in. Use this mayonnaise to make Louis sauce for dipping freshly steam shrimp or use it as a base for homemade Thousand Island or Russian dressing. The possibilities are as endless as your imagination!

I hope this clears up the mystery of homemade mayonnaise! I hope you give this a try sometime soon and I hope you love it!

Happy Eating!

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