I wanted to include this recipe as if you have ever made or tried to make mayonnaise, you must have had at least one experience of a botched batch of mayo with no clue as to how to salvage the liquid mess. Wasn’t it terribly wasteful to have to throw it out into the bin?

So here in this post is not only my recipe for Garlic Mayonnaise, more importantly, it includes instructions on how to salvage a batch of mayo that would have otherwise been tossed into the bin.

It would be ideal to use an immersion blender (stick blender) to make mayonnaise. It is the only way I would make mayonnaise. It takes less than 1 minute and wash up is kept to the minimum.  I will not use a whisk (too tedious) or a food processor (even less predictable) but I will include instructions using a whisk as the rate of success with a whisk is higher than that of a food processor and most households would own a whisk anyway.

I wished one of the many recipes and videos that I had come across when I was wanting a recipe for mayonnaise had included instructions on how to save an oil and egg mixture that stubbornly refused to emulsify. Here it is then, a true ‘Fool-proof Recipe For Mayonnaise’. No wastage guaranteed.

Made too much mayo? Gift it.
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HomeMade Garlic Mayonnaise

Prep: 5 minutes 
Cook:
Inactive:
Level: It might require more than 1 try to get it right but the good news is if you make a botch batch, I provide instructions on how to remedy it.
Makes: ~1 cup
Oven Temperature:
Can recipe be doubled? Yes
Make ahead? Keeps 1 week, possibly longer

Ingredients

2 egg yolks*
~1/2 cup of neutral tasting oil
1 – 2 teaspoons minced garlic
1/4 teaspoon salt
Should you need to rectify a botched batch of mayonnaise:
1 egg yolk
1/4 – 1/3  cup extra neutral tasting oil
*  Making homemade mayonnaise always puts me in a dilemma as I am not comfortable using raw eggs in any of my food. So I try to be as cautious as possible. I use pasteurised eggs whenever possible, if not organic ones and I wash the eggs very clean with soap and water using a dampen paper kitchen towel to scrub off all gook. Then, I dry them well before using. I suggest you do the same, to minimise food poisoning and salmonella. TAKE NOTE: Pasteurised eggs need a little extra oil, to get it to the right mayo consistency. Use between ~1/2 – 3/4 cup of neutral tasting oil instead.

Method

METHOD 1: USING AN IMMERSION BLENDER

Clean eggs as instructed under ‘Ingredients’ box.  I am assuming you are using a household size immersion blender and not one of those commercial sized ones used in professional kitchens.

Have the following ready
A clear vessel (for instance a jam jar), that is ~5″ – 6″ (13 – 15 cm) tall and ~1/2″ (1.25cm) wider than the width of your immersion blender’s blade guard.  The ‘Blade guard’ is the bottom ~2″ (5cm) ‘skirt’ of your immersion blender where the blades are enclosed).

Let’s make mayo
1. Drop the 2 egg yolks into the vessel, add the 3/4 cup of oil, and then top with the minced garlic and the salt.
2. Lower the immersion blender and before you rest the immersion blender down on the vessel, try to have the blade guard rest as much as possible over the egg yolks (refer to image below) and the oil should cover the blade guard. If not top up with more oil. That is why, it would be ideal if the width of your vessel is ~1/2″ (1.25cm) wider than the width of the blade guard. Don’t worry about the egg yolks bursting.

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Before you turn on the immersion blender, there are a few points you should bear in mind:

—- Start at the lowest speed and increase speed gradually.
—- Should you have to stop the immersion blender for any reason, re-start at the lowest speed and increase speed gradually.
—- Don’t rush the process. I take less than a minute because I have enough practice. If you are new at this, go slow. With an immersion blender, it will take you maybe just 1 minute longer.

3. Hold the immersion blender firmly and anchor the blade guard firmly to the bottom of the vessel. With your free hand, hold down the vessel.
4. Make sure you have a clear side visual of the vessel. So, either elevate your vessel to eye level or do as I do and step back or bend your torso.
5. Again, before, you start the machine, remember to hold down the vessel with one hand, as the suction power of the rotating blades can be strong enough to dislodge the vessel off its base.
6. Start the machine on the lowest speed for ~20 – 30 seconds or until you see that the blades has successfully drawn in the oil from around the yolks and there is an  ~3/4″ (2cm) layer of emulsification. There will still be a sizeable volume of oil resting on top. Refer to image below.
7. Keeping to the same low speed, and with the other hand still anchoring vessel to work area, tilt the immersion blender without lifting it up. This helps to draw in the oil from above to emulsify with the bottom layer that has already emulsified. Continue to tilt the blender to draw in more oil. Try turning the vessel as you do so to help with the emulsification process.

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8. When no more emulsification appears to be taking place, it’s time to increase the speed a little and SLOWLY, pull the immersion blender upwards and then push downwards, tilting the blender stick at the same time to incorporate all the oil. Done correctly, you will soon see the start of mayonnaise.

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9. Once you see that all the oil has been incorporated, you can stop the machine. You now have mayonnaise.
10. Taste, adjust seasoning, store covered in clean jars and refrigerate.

How to rectify a botched batch of mayonnaise with an immersion blender
1. Transfer your botched mayonnaise into a vessel with a spout, for instance, a creamer jug or a small measuring jug. Place this next to your immersion blender.
2. Alternatively, if you don’t trust yourself to be able to dribble in the liquid slowly from a jug, transfer the botched mayo into a food safe plastic bag instead and seal it shut securely. I knot the bag. Place this and a pair of scissors next to your immersion blender.
3. Clean out the vessel that you had used earlier. Dry it completely.
4. Add the extra 1 egg yolk and than the extra 1/4 – 1/3  cup of oil into the vessel.
5. Place immersion blender’s blade guard directly over the egg yolk. There should be sufficient oil to cover the blades. If not, top up but I find that a maximum of 1/3 cup of oil will do to start things off as we will be incorporating, fairly quickly, the botched batch of mayo.
6. Turn on the machine on lowest speed, and repeat Steps 3 through Step 7 outlined above. Be mindful to go slow and follow all instructions.

When no more emulsification appears to be taking place, it is time to start dribbling in the liquid from that botched batch of mayo. (This is when an extra pair of hands will be very useful but when no extra pair of hands are in sight, I just sit myself on a high chair and anchor the vessel between my knees).

1. Slowly and I mean SLOWLY, with immersion blender on low speed, DRIBBLE IN (in drops if you have to) and not pour, the botched batch of mayo. If using the plastic bag, snip off a tiny bit from one corner. Be careful to keep the hole tiny and it might get a little messy so have some paper towels nearby.
2. Start by tilting the blender stick to help with emulsification process whilst you dribble in the botched mayo mixture. When no more emulsification appears to be taking place, besides tilting the blender stick, you can start moving the stick upwards and downwards. Remember to dribble and not pour in the botch mayo mixture.
3. Done correctly, in less than 2 minutes, you will have more mayonnaise than you can finish in a day.
4. Adjust seasoning, store in covered clean jars and refrigerate.

METHOD 2: USING A WHISK

Clean eggs as instructed under ‘Ingredients’ box.  

Have the following ready
(1) slightly dampen kitchen towel (secures the bowl down whilst you are busy whisking)
(2) deep mixing bowl
(3) whisk
(4) the 1/2 cup of oil should preferably be in a creamer jug. That little spout gives you better control of how much oil is poured out. The quantity and speed at which you add the oil is very important to the the success of mayonnaise making.
(5) Alternatively, if you don’t trust yourself to be able to dribble in the liquid slowly from a jug, place oil into a food safe plastic bag instead and seal it shut securely. I knot the bag. Place this and a pair of scissors next to you mixing bowl. Have paper towels nearby too as it can get messy if you decide to use the plastic bag instead of a creamer jug.
(5) an arm full of strong muscles.

Let’s make mayo
1. If you are eeky about oil spilling onto your work station, have a plate ready where you can sit your creamer jug. If using a plastic bag, you might want to have a small ball that can cradle the plastic bag upright (open end facing upwards). Oil drips are inevitable when it comes to homemade mayonnaise making.
2. Place bowl on dampen kitchen towel.
3. Drop the 2 egg yolks into the bowl, add the minced garlic and the salt.
4. Hold whisk in your dominant hand and creamer jug with oil in the other. Get ready to work both hands at the same time.
5. Start whisking and at the same time,  very, very slowly and I mean drop by drop, add the oil to the egg yolks (either using the creamer jug or the plastic bag -snip off a tiny hole with the scissors from one corner).
6. Continue to drip in the oil and whisk. Do not drip in oil without whisking it it. You are allowed to take short muscle breaks in between.
7. Done correctly, you will soon see the start of mayonnaise forming. Well, in about 5 minutes of continuous whisking.
8. Taste, adjust seasoning, store covered in clean jars and refrigerate.

How to rectify a botched batch of mayonnaise with a whisk

Prep

1. Transfer your botched mayonnaise into a vessel with a spout, for instance, a creamer jug or a small measuring jug.
2.  Alternatively, if you don’t trust yourself to be able to dribble in the liquid slowly from a jug, transfer the botched mayo into a food safe plastic bag instead and seal it shut securely. I knot the bag. Place this and a pair of scissors on your working area.
3. Clean out the mixing bowl that you had used earlier. Dry it completely.
4. Add the extra 1 egg yolk into the bowl and have the ~1/4 cup of oil either in a creamer jug or securely sealed in a plastic bag – have scissors close by.

Whisk

1. Start whisking and at the same time,  very, very slowly and I mean drop by drop, add the oil to the egg yolk (either using the creamer jug or the plastic bag -snip off a tiny hole with the scissors from one corner).
2. Continue to drip in the oil and whisk. Do not drip in oil without whisking it it. You are allowed to take short muscle breaks in between.
3. Done correctly, you will soon see the start of mayonnaise forming.
4. When ~3/4 – 4/5 of the oil has been emulsified with the yolk, it is time to dribble in the botched batch of mayo.
5. Slowly and I mean SLOWLY, DRIBBLE IN (in drops if you have to) and not pour, the botched batch of mayo. If using the plastic bag, snip off a tiny bit from one corner. Be careful to keep the hole tiny and it might get a little messy so have some paper towels nearby.
6. Continue to whisk and dribble the botched batch of mayo until everything has been incorporate and emulsified. This will take you least 5 minutes.
7. Done correctly, you will have more mayonnaise than you can finish in a day.
8. Adjust seasoning, store in covered clean jars and refrigerate.

Tips

Skip the garlic and flavour with …
Mayonnaise at its most basic is made up of oil, eggs (just yolks, whites or both yolks and whites) and salt. Remove the garlic and it’s just plain mayo. Add seasoning to suit your taste. The most common seasoning is often mustard (powder or paste) which can be added at the same time as all the other ingredients. Other flavourings? Lemon zest, saffron threads, …  or add some honey but only when mayonnaise has been formed.

Bottle up the Homemade Mayonnaise and gift it
You will have had made a lot of mayonnaise if you had botched your first attempt at making mayonnaise (and then had to make more mayo to use up the botched batch). Unless you are feeding a huge family, it’s best to gift what you can’t finish as HomeMade Mayonnaise has no preservatives and I always make sure I use it up within a week.

WHAT’S COMING UP NEXT?

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