Perk up your sandwich or your chicken salad with this riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)
1 large egg, at room temperature
1 tbsp (15 mL) each: curry paste, lime juice
1/4 tsp (2 mL) or more kosher salt
1/8 tsp (0.5 mL) ground black pepper
1 cup (250 mL) canola oil
In this order, add egg, curry paste, lime juice, 1/4 tsp (1 mL) salt, pepper and oil to tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into thick, fluffy mayo. Stir in any remaining small streaks of oil. Adjust salt.
Use immediately. Or transfer to storage tub, cover and refrigerate.
Makes 1-1/4 cups (300 mL).
- Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
- For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding the remaining ingredients, particularly the acidic lime juice.
- You can use any neutral, refined oil.
- My immersion blender has 3 speeds. The lowest speed works fine for this recipe.
- You can store homemade mayonnaise in the fridge up to 4 days.
Curry Lime Aioli
After the egg, add 2 cloves pressed or minced garlic.
Lazy Curry Lime Mayo/Aioli
Homemade Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Stir in the curry paste, salt and pepper. For aioli, add 2 cloves pressed or minced garlic. Add more lime juice to taste, as commercial mayonnaise is blander.
Credit: Susan Sampson
Tested in Imperial