Homemade Mayonnaise With A Creole Kick
Ah, Fresh!
That’s what I think about the taste of 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.
It only takes a few minutes and boy do I get a lot of yummy results from it!
I did try my hand with a bowl and a whisk, but I thought my arm was going to fall off, so I’m sticking with the blender. No second thoughts about that one!
If you don’t have an immersion blender, you can make mayo with a food processor. All you do is blend the eggs, lemon juice, mustard, and salt together while drizzling a tiny amount of oil into the top while the machine is still on.
Emulsification takes place as the oil meets the egg blend and something magical happens every time. Suddenly you have mayonnaise!
Now, Let’s Kick It Up A Notch!
A lot of homemade mayonnaise recipe’s call for Dijon mustard and that’s what I started off using on my trek to this divine mayo spread, but I have discovered something more suitable for this Cajun palate. I use a bit of that mustard from my Creole cousins. If you haven’t experienced it yet, you must give it a try.
Although 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!
Homemade Mayonnaise With A Creole Kick
Get this fresh-tasting mayonnaise with an added burst of flavor from a little bit of Creole Mustard in just minutes using only 5 ingredients. It’s easy!
- Prep Time: 5-10 minutes
- Total Time: 5-10 minutes
- Yield: 1 cup 1x
- Category: Sauces
- Cuisine: French
Ingredients
1 whole egg
3/4 cup canola oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon Creole Mustard
1/2 teaspoon sea salt
Instructions
Immersion Blender Method
Place all ingredients in a wide-mouth pint size mason jar.
Place the immersion blender into the jar and blend all ingredients together into a creamy white mayonnaise.
This takes less than 30 seconds.
Use right away or screw on a lid and store it in the refrigerator.
Food Processor Method
Place egg, lemon juice, mustard and salt into the food processor.
Cover with lid and turn the machine on high.
While the machine is running, drizzle in the oil through the hole at the top of the lid a little at a time at first.
Let the sauce begin to turn white and creamy then continue adding oil but not as slowly as at first.
Make sure the oil is thoroughly mixed into the sauce before turning the machine off.
Store in an airtight glass container and keep in the refrigerator.
Notes
Dijon Mustard can be used in place of the Creole Mustard for a milder sauce that is still fresh and delicious.
Using plain vegetable oil gives minimal flavor, so Canola oil is used for the best tasting mayonnaise.
Keywords: homemade mayonnaise
A sandwich is one of the few ways to enjoy this Homemade Mayonnaise With A Creole Kick. You can try it in other recipes right here on this blog such as Plain Potato Salad, Remoulade Sauce, Live Oaks and Green Onions (Fresh Herb Dip), and Chicken Salad With Green Peas. Make your self at home and let me know how the mayonnaise making goes. I love hearing from you!
The dreams and passions stored within hearts are powerful keys which can unlock a wealth of potential. John C. Maxwell
