Thick, creamy, and oh! so simple to throw together – all you need is 5 minutes and an immersion blender – this is one fine mayonnaise.
Terry Gross had two nice folk from America’s Test Kitchen on her radio show the other day to talk about grilling, and the guy, Jack Bishop, was talking about how he couldn’t abide raw eggs in stuff, so he had this egg-less mayonnaise that he used.
I was intrigued.
•1/3 cup milk
•1 tsp Dijon mustard
•1 tsp lemon juice
•1 clove garlic, minced
•1/16 tsp salt (a pinch)
•1/16 tsp sugar (a pinch)
•3/4 cup vegetable oil
As it happened, I was fresh out of lemons, so I substituted an equal amount of salad vinegar. I also used my favorite, kinda hot, Dijon from Trader Joe’s; feel free to play around and try different mustards.
Place ingredients in a tall immersion blender container – this is also a change from making traditional mayonnaise or Allioli, where you drizzle the oil in at the last.
Blend, starting at the very bottom of the container, and slowly pull the blender up through the mixture until whipped and creamy.
Voila! Fresh mayonnaise with little effort and not much muss.
I made this batch in case we wanted a dab or two on our grilled spatchcocked chicken, but Rich had done such a fine job at the Weber we didn’t need it.
Oh well, all the more for sammiches later…