30 second whole egg mayonnaise is a game changer for making mayonnaise. Have you ever made whole egg mayonnaise before and whisked and whisked and whisked till your arm aches? Or stood by your food processor ever so slowly dripping oil into the egg till it comes together (taking time out to think about what you’re cooking tomorrow or thinking about where you’d like to go for your next holiday).
We plan our days as to what we are cooking and photographing ahead and Saturday it was to be 30 second whole egg mayonnaise and how you can easily add flavours to vary the mayonnaise. Saturday our schedule was for starting around 8 am, but……..
The snake bite (we do live in the bush, after all…..)
So, it’s early on Saturday morning, around 6a.m and Jen is about to feed Cooper. She opens the back door, and without looking down steps outside, all of a sudden she let out a couple of serious yelps. Cooper is hot on her tail following her out for breakfast. She realises that the pain and now blood dripping from her ankle is because she has been bitten by what turns out to be a Coastal Python about 2 metres (6 feet) long, not big by python standards, but big enough.
I bolt out of bed to view Jen holding Cooper a metre or so away from a very slow moving snake. She is cool as a cucumber, recognizing that the snake is a python which are non venemous but…. Quickly google what to do and take a couple of snaps on her phone of the snake and phone the small local hospital to say we are on our way.
Long and short, all was well. A serious bandaging, the length of the leg, a quick sending of the snake image to a snake catcher via facebook, hooked up for vitals, provision for a canula inserted in her arm (just in case it was more sinister) and a tetanus shot. We are back home two hours later and she hadn’t missed a beat. Phew, and all before we’d had a chance for a morning coffee! Not a great way to start your day (understatement)! We started our photography at 9a.m, so not too bad, but who needs this happening before you start your day?
The secret to making this mayonnaise….(just a little bit techie)
This 30 second whole egg mayonnaise is a complete game changer. The trick is to have a stick (immersion) blender and a heavy duty glass jar that the head of the blender fits into snugly. The sizing matters as if it is too big, you won’t get an emulsion. It is the vortex action of the ingredients that emulsifies the oil and egg together. By moving the stick blender up and down a few times it incorporates all of the ingredients. Voila.! 30 second whole egg mayonnaise!
scroll down for the 30 second whole egg mayonnaise recipe
Watch how to make 30 second whole egg mayonnaise
Add your own flavourings to change it up
Once you have made your classic 30 second whole egg mayonnaise you can change it up by adding loads of different ingredients to make it your own. Think…..
- basil and parmesan
- roasted garlic
- roasted red pepper
- mango chutney
- curry powder
- lemon pepper
- blue cheese
- honey mustard……..
Check out some more delicious dressings
click on the link for the recipe….homemade ranch dressing
click on the link for the recipe….roasted garlic anchovy and caper dressing
click on the link for the recipe…..condensed milk mayonnaise
Have you ever been bitten by a snake before making mayonnaise?
We would love to hear from you in the comments below when you make this easy and quick 30 second whole egg mayonnaise.Print
30 second whole egg mayonnaise is a game changer. No more whisking and whisking and whisking…… A stick (immersion) blender allows you to make this mayonnaise in seconds. Add whatever you fancy to this basic mayonnaise and make it your own. See suggestions above.
- whole large egg x 1
- tablespoon fresh lemon juice x 1
- heaped teaspoon dijon mustard x 1
- cup vegetable or canola oil x 1
- 1/2 teaspoon salt
- place egg, lemon juice, mustard, oil and salt into a jar that the head of the stick blender barely fits into – see notes
- place head of blender at the base of the jar
- turn blender on high speed, as the mayonnaise forms slowly lift the head of the blender until all the oil is emulsified
- adjust seasoning to your taste if necessary
- serve and enjoy!
mayonnaise keeps for up to 2 weeks refrigerated
- it is imperative that the jar be just slightly larger than the head of the blender or the vortex will not be created
- Category: salads and salad dressings
- Method: blender
- Cuisine: French
Keywords: 30 second whole egg mayonnaise
Mmmm, I can definitely get used to this afternoon cold drinks ritual under the Jacaranda tree, on the lovely soft grass with a cold beverage. It’s a dogs life I overheard someone say. Not sure what that meant though.