I haven’t purchased mayonnaise since I learned how to make an easy immersion (stick) blender version from Kenji at Serious Eats.. So easy, so adaptable, and almost (but not quite!) foolproof1—you can add your own flavorings to it. As delicious as this homemade mayonnaise is when made with pastured1 chicken eggs, it’s taken to another level with duck eggs. One of my favorite flavor combinations is garlic and chive (especially using an interesting variety not found in supermarkets, where most of the garlic is from China). The chives are from my own garden—I have a very pale green thumb, but my chives do well. Probably because they don’t really need attention. Anyway, here’s the recipe:
What you’ll need
- immersion (stick) blender
- a jar or container slightly wider than the head of your blender
- a spatula or a spoon
- 1 duck egg yolk2
- 1 Tbsp. lemon juice, preferably freshly squeezed
- 1 Tbsp water
- 1 tsp smooth Dijon mustard
- a couple of pinches of kosher or sea salt
- 2-3 grinds of white pepper (optional)
- 1 cup of neutral oil, such as sunflower or canola; this is not the time to be using your extra-virgin olive oil
- 1 clove garlic, minced or pressed
- 1-2 Tbsp chopped chives (use the larger amount if you like your mayo to taste the chive-iest)
How to make the mayonnaise
- Place the duck egg yolk in the bottom of your jar or container.
- Add the lemon juice, water, mustard, salt and white pepper, if using, to your egg yolk.
- Pour the oil on top of the other ingredients and let settle for about half a minute.
- Plug in your immersion blender. If it needs a special attachment (most don’t, but the Bamix does), be sure to secure the attachment BEFORE you plug in the blender. The last thing you want is to add the odd fingertip or two to your mayonnaise.
- Place the head of the blender at the bottom of your container. THEN turn it on.
- You will see the oil-egg emulsion almost immediately. At this point, feel free to move the blender around a little bit to incorporate all of the oil.
- Turn off the blender when all of the oil has been combined with the other ingredients.
- Add the garlic and chives to your mayonnaise. Using your spoon or spatula, mix them into the mayonnaise.
- Refrigerate for at least 1 hour, to allow the flavors to meld together. I think an overnight stay in the fridge is best, but I’ve also been known to lick the spoon immediately. Of course, I’ve also been known to poke my fingers around the immersion blender to get all of the tasty mayonnaise, kind of like licking a bowl of cake batter. If you do this, MAKE SURE THE IMMERSION BLENDER HAS BEEN UNPLUGGED!!!
1I have had a couple of instances of the emulsion breaking. Each time I was rushing things. It’s important to let the oil rest for 15 seconds before starting the blender.
2Leftover egg whites can be frozen in ice cube containers and then used in other recipes when you accumulate enough of them. And duck egg whites whip up nicely, so with a few of them you could make some meringue cookies.