Fresh is what comes to mind when I think about homemade mayonnaise! I not only think it I experience it every time I add 5 simple ingredients to a pint-sized mason jar and commence to blend it with an immersion blender.
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It’s A Cinch
These five ingredients consist of an egg, canola oil, freshly squeezed lemon juice, Creole mustard, and sea salt for optimum flavor. With the use of a wide mouth mason jar and an immersion blender, it only takes less than 30 seconds to get the quickest and yummiest results.
I have tried my hand with a bowl and a whisk, but I thought my arm would fall off. So I’m sticking with the blender. No second thoughts about it!
If you don’t have an immersion blender, you can make this homemade mayonnaise in a food processor. All you do is process the eggs, lemon juice, mustard, and salt together while drizzling oil a little at a time into the top while the machine is running.
No matter which process you choose, something like magic always seems to happen. Emulsification takes place as the oil meets the egg blend and suddenly you have mayonnaise!
Now, Let’s Give This Homemade Mayonnaise A Kick!
A lot of mayonnaise recipe’s call for Dijon mustard and that’s what I started off with on my trek to this divine mayo spread, but I have discovered something more suitable for my Cajun palate. I use a bit of that mustard from my Creole cousins. If you haven’t experienced Zatarain’s Creole Mustard yet, you must give it a try.
Although Zatarain’s Creole Mustard is similar to brown mustard, it’s definitely not the same with it’s grainier texture and pungent flavor. It’s just what this homemade mayonnaise sauce needs!