I used to be scared of making mayonnaise.  It would take 10 minutes or longer as I slowly drizzled olive oil into a food processor.  The entire process was stressful as I was worried I’d add it too fast and waste a tonne of oil.

And I did.  I have wasted a few liters of olive oil over the years trying to make mayonnaise.  Maybe you’re experience was different – but mine was next to slapstick.  It wasn’t fun at all.

Then my world changed.  I learned how to make mayonnaise in less than 30 seconds (if you include getting the ingredients out and measuring them, it’s less than 2 minutes from beginning to end.

There is no need to drizzle the oil in!  Just use an immersion blender, add all of your ingredients and pull upwards.  I ended up processing this mayo for an additional 5 seconds after the video was shot and it’s thick, creamy and fabulous.  I’ve been told that using a small jar is a big help so I use a 2-cup jar to make 1 cup of mayo.

A giant thanks to our friend, Chef Kristen Donovan of Hooked who shared the idea with me.  I had no idea!

Here’s the recipe (you can make variations easily):

Ingredients

• 1 egg yolk
• 2-3 teaspoons of Dijon (or other mustard)
• Juice of 0.25-0.5 lemons
• Salt to taste (I used a smoked salt)
• Approximately 1 cup of olive oil
• Chili flakes
• 1 garlic clove, chopped fine

Directions

1. Place the first 5 ingredients in a small container (it must have enough room to fit the blender)
2. Use a stick blender to incorporate, as in the video.  We have a whisk blade that makes this even easier but any blade will work.  Mix until desired consistency is reached.
3. Add remaining ingredients and fold into mayo.

What are your favorite flavors to add to mayonnaise?