I’m studying to be a Master Preserver with the Oregon State University Extension Service. I decided to take the class mainly so when I write about preserving food I know I’m giving only the safest and best information.
We do a lot of different things in the class, or at least hear about and see demonstrations of many different things, and they’re not always related to preserving food.
Yesterday for example, we watched a demonstration on making mayonnaise – and I learned a really neat and fast technique. It requires a stick (immersion) blender, but appears to be almost foolproof.
If you like to make your own mayo – give this method a try. You can use any kind of oil, but if you use olive oil, make sure it is a mild one. I made it with one that I like the flavor of, but didn’t like it in the mayonnaise. Next time I’ll make it with half olive, half vegetable oil of some kind.
You can also use a flavored vinegar here if you want, all lemon juice or all vinegar, and any kind of mustard you like. Experiment with different combinations.
Stick Blender Mayonnaise
Add to a 2 cup measure:
2 egg yolks, room temperature
1 tablespoon lemon juice
1 tablespoon vinegar
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon prepared mustard
1 1/2 cups oil
Let everything settle for a couple of seconds. Place the stick blender tight against the bottom of the cup. Pulse quickly until the mayo starts to form. Then you can move the blender up and down, pulsing until the oil is incorporated. (You can run it continuously for the last few seconds)
Remember that this is made with RAW egg yolk. It is recommended that you use it within 3 days. Pregnant women, frail elderly, young children and immune-compromised individuals are at higher risk of salmonella poisoning, which is often found in raw eggs.
I made only a half a recipe here.