Oh man. MAN. I had no idea. I mean I had an idea, but I didn’t KNOW. And now I do.
ALSO, SO EASY.
Start to finish, from cracking the egg to gloppy, golssy, white creamy goodness, 3 minutes. I even stopped to check the YouTube video to make sure I was doing it right.
Now keep in mind this only works if you’ve got a magic immersion blender. If you’re going to use a food processor or hand whisk, venture past, my friend, for I cannot guide you.
1 egg (some people say just the yolk, I say YOLO)
1 tbs water
1 tbs lemon juice (measure it, depending on the size of the lemon you can easily overpower the mayo)
1 tsp dijon mustard
1 cup oil (I did 3/4 canola, 1/4 olive)
I think the part of the recipe that appeals to me most isn’t JUST that it’s a magic recipe, but that it’s an irreverent one.
Go futz on YouTube, go flick through Pinterest, and just choke on how many recipes for mayo there are. Most require a small crop sacrifice, 30 minutes of heavy upper body cardio, and the practiced patience of a monk to pull off.
For THIS recipe, you dump everything in a bucket and press go.
Now I used the little plastic container that came with my hand blender to make my mayo, but you can use an old spaghetti sauce jar if you don’t want to worry about transferring the mayo after it’s made. That’s the smarter choice, I feel.
In whatever container you end up with, pour in (in this order): the egg, the lemon juice, the dijon, half the water, and a bit of salt.
Pour your oil over top – ok, use a BIT of finess here, no reason to just upend the cup – and let the different liquids get to know each other. Go ahead and plug in the immersion blender and attach the stick end if haven’t yet.
Stick the blender into the container, settling it at the bottom. Don’t let the liquid get the better of you, squish it on down and give it a quick pulse on low. Then another. And then give it the full action.
Starting at the bottom, slowly raise the wand upwards, tilting a bit to capture the oil with the blade to create the immersion. Continue upwards until the wand is completely out and you’ve got a lovely cup of mayonnaise looking back up at you. Takes like …45 seconds.
If your mayo is thick like CoverGirl foundation, add the remaining water and give it another go with the wand. If it’s a watery wasteland, add another egg yolk.
Taste the finished product and add salt as needed, but be careful not to over salt, as the flavors will brighten up in the fridge later.
Once satisfied, slather your fresh new mayo on a crispy BLT or use in your favorite chicken salad recipe, as I did.
Dill Chicken Salad
1/3 cup moist chicken thighs, diced in teensy bits
1/2 granny smith apple (skin on), diced in teensy bits
1/2 a shallot, diced in teensy bits
1 celery rib, sliced in 1/8s (cut the bigger end in half if they rings get too wide)
1/3 cup dried cranberries
3 tsp dill
3 tbs fresh mayo
salt and pepper to taste
garlic granules to taste
Now the reason I mince my salad ingredients, is because I want every mouthfull to be a celebration of fresh dill flavor. When you have big Hungry Man sized chunks in your salad, you’re going to get uneven flavor distribution or uneven textures, like the unexpected snap of the skin on the Granny Smith or the pop of a cranberry coated in too much dill. This way, each bite is guaranteed to be delicious and enjoyable.
Combine all your ingredients except the mayo and salt in a bowl, and toss to coat.
Add the mayo and gently stir together. Try a bit with a very small spoon. I suggest keeping on hand a few of the tasting spoons they use at boutique ice cream shops you forget to give back for just this purpose.
Add a bit of salt and pepper, stir, and taste again.
Add more dill if necessary (for the record – it’s ALWAYS necessary). Add more apple. Add more chicken. It’s your salad!
Just be careful when adding more seasoning, the dill and shallot flavors will explode the longer this salad sits in the fridge so don’t go too wild. Unless that’s what you need to start your morning.
If any salad is left after ‘tasting’, or that you’re not going to eat right away, make sure to cover the or seal the salad before popping it in the fridge.
You can eat this salad on hearty lightly toasted bread (I love Dave’s Killer 21 Grain) or on top of a big bed of fresh spinach.
Or right out of the bowl with your tiny spoon. At midnight. In the glow of the range light.