Farmers Market Mayo
This foolproof method for making mayo uses a handheld immersion blender. Use either use the jar that came with the blender or a container slightly bigger than the blender head, such as a wide-mouth pint Mason jar.
Ingredients
- 1 whole egg
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 clove garlic
- ¾ cup canola oil
- ¼ cup extra virgin olive oil
Instructions
- In a Mason jar, combine the egg, vinegar, mustard, salt, and black pepper. Using a Microplane, grate the garlic. Float the canola oil on top of the egg mixture and let it sit for 30 seconds to allow the oil to separate to the top.
- Place the head of an immersion blender into the jar so that it’s touching the bottom. Emulsify the mayo on high speed, slowly pull the blender out of the jar until everything is completely combined.
- Add the olive oil to the mayo and gently stir to combine. (We add the olive oil at the end; otherwise the blender’s action makes the oil taste bitter.)
- Taste, and adjust salt and pepper as needed. Set aside. Mayo can be made ahead and will keep 3 to 4 days refrigerated in an airtight container.
