RECIPES

September 1, 2015
Dips/Dollops/Drizzles

Minute Mayo


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I got so excited when I learned how to make Minute Mayo. It’s miraculous and luscious. There’s no need to be slow and finicky. All you need to prepare fast, fluffy, fuss-free, foolproof mayonnaise is an immersion blender and beaker. And all you need to turn that mayo into killer aioli is some garlic. Making “mayoli” is almost as fast as opening a jar and twice as tasty, so spread the word. Once you’ve mastered the basic, perfect-every-time recipes for Minute Mayo and Minute Aioli (see below), there are endless variations to enjoy. Over the years, I have experimented with dozens. (How to make the best homemade mayonnaise and aioli: Presto! Mayo in a Minute.)

       Immersion blender = quick mayo. Credit: Susan Sampson>

 

1 large egg, at room temperature
1/2 tsp (2 mL) dijon mustard (optional)
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) or more kosher salt
1/8 tsp (0.5 mL) ground white pepper
1 cup (250 mL) canola oil

In this order, add egg, mustard (if desired), lemon juice, 1/2 tsp (2 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, cream-coloured 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). 

  • Add the mustard when preparing straight mayonnaise. Omit it when doctoring your basic mayo with other piquant ingredients.
  • Canola oil is best for mayonnaise. However, any kind of neutral, refined oil will work. Avoid extra virgin olive oil, which turns bitter when vigorously whipped. (Why? Read about this “Bitter Disappointment” in my blog: Presto! Mayo in a Minute. Try an alternate recipe: EVOO Mayoli.)

Tool Time: Immersion blenders (a.k.a. stick blenders or hand blenders) are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar. My immersion blender has 3 speeds. The lowest speed works fine for this recipe.

Kitchen Secrets: For best results, all the ingredients should be at room temperature. Crack the egg into the beaker and let it acclimatize before adding any of the remaining ingredients, particularly the acidic lemon juice.

Bright Ideas: Instead of lemon juice, use lime juice, white wine vinegar or cider vinegar.

Make-Ahead: Store homemade mayonnaise in the fridge up to 4 days.

 

Minute Aioli
After egg, add 2 cloves garlic, pressed or minced.

       Gremolata Aioli, one of many variations. Credit: Susan Sampson

 

Ancho Lime Aioli
Take taste buds south of the border, down Mexico way. Start with Minute Aioli recipe (minus optional mustard). Use lime juice instead of lemon. Along with salt, add 1 tsp (5 mL) ground cumin, 3/4 tsp (3 mL) ancho chili powder and 1/4 tsp (1 mL) ground coriander. When aioli is ready, stir in 1 tbsp (15 mL) finely chopped cilantro. (Most supermarkets sell single-variety chili powders. Do not use generic chili con carne powder.)

Chipotle Mayo
Smoky, spicy mayonnaise inspired by a recipe from the late, great Delux restaurant on the hip Ossington St. strip. Start with Minute Mayo recipe (minus optional mustard). After egg, add 1 tbsp (15 mL) mashed chipotle chili in adobo sauce. (Mash with fork.) Use lime juice instead of lemon. When mayo is ready, stir in 1/4 cup (60 mL) finely chopped red onion and 1 tbsp (15 mL) finely chopped cilantro.

Chutney Mayoli
Adding chutney creates an oddly delicious condiment, good in a chicken salad or sandwich. Prepare Minute Mayo or Minute Aioli recipe (omitting optional mustard). When mayo/aioli is ready, stir in 2 tbsp (30 mL) mango chutney, chopped. (I’m a chutney classicist. I use Major Grey.)

Curry Lime Mayoli
Start with Minute Mayo or Minute Aioli recipe (omitting optional mustard). After egg, add 1 tbsp (15 mL) curry paste. Use lime juice instead of lemon.

Fresh Herb Mayoli
Start with Minute Mayo or Minute Aioli recipe (omitting optional mustard). Use lime juice instead of lemon. When mayo/aioli is ready, stir in 2 tbsp (30 mL) mixed chopped parsley, chives and tarragon. (Do not purée herbs. There should be flecks in the mayoli.)

Gremolata Aioli
A lively mating of aioli and orange Gremolata 101 (a seasoning blend with fresh parsley, garlic and citrus zest). Start with Minute Aioli recipe. After garlic, add 2 tsp (10 mL) finely grated orange zest. When aioli is ready, stir in 2 tbsp (30 mL) finely chopped parsley. (Do not purée parsley. There should be flecks in the aioli.)

Honey Dill Mayo
A riff with Scandinavian flair, excellent with poached salmon. Start with Minute Mayo recipe. Use 1 tsp (5 mL) honey mustard instead of dijon. When mayo is ready, stir in 1 to 2 tbsp (15 to 30 mL) chopped dill, to taste. (Do not purée dill. There should be flecks in the mayo.)

Horseradish Aioli
A perfect boost for beef that’s roasted, seared, grilled or stuffed into sandwiches. Prepare Minute Aioli (omitting optional mustard). Stir in 2 tbsp (30 mL) sour cream (14%) and 1 tbsp (15 mL) prepared horseradish, drained. (Drain horseradish in fine-mesh sieve. Press with spoon, but do not go overboard and compact it.)

Mojo Mayo
An addictive, magical marriage of creamy mayo and tangy mojo. Technically, with all the garlic, this is an aioli, but Mojo Mayo sounds zippier. Prepare Minute Mayo (omitting optional mustard). Stir in 2 to 4 tbsp (30 to 60 mL) Cuban Mojo, to taste.

Niçoise Aioli
Inspired by Mediterranean Salade Niçoise. Start with Minute Aioli recipe (omitting optional mustard). After garlic, add 2 anchovy fillets, chopped; 1 tbsp (15 mL) capers, drained, patted dry; and 1 tsp (5 mL) tomato paste.

Open Sesame Aioli
East meets West aioli, with a triple hit of sesame. Start with Minute Aioli recipe (omitting optional mustard). Instead of canola, use 1 cup (250 mL) cold-pressed sesame oil and 1 tbsp (15 mL) toasted sesame oil. When aioli is ready, stir in 2 tsp (10 mL) toasted beige sesame seeds. Before serving, garnish with 1 tsp (5 mL) toasted beige or black sesame seeds. (Cold-pressed sesame oil is a golden, unrefined oil. Toasted sesame oil is dark and aromatic; it is used mainly as a flavouring agent in Asian cuisine.)

Pesto Aioli
A wonderful dip for sweet potato fries – great contrast of colours and flavours. Also a fine spread for panini. Start with Minute Aioli recipe (omitting optional mustard). After egg, add 1 tbsp (15 mL) garlicky homemade or commercial pesto. (Beware of oversalting; bottled pesto is salty.)

Peperoncini Mayoli
Start with Minute Mayo or Minute Aioli recipe (omitting optional mustard). When mayo/aioli is ready, stir in 3/4 cup (175 mL) seeded, finely chopped peperoncini, drained. (Peperoncini are small, light green, pickled peppers served on Italian antipasti platters. Pat-dry before chopping. Too wet and they’ll dilute the mayo.)

Piquant Jalapeño Mayo
Delightfully piquant yet creamy. Start with Minute Mayo recipe (omitting optional mustard). Use lime juice instead of lemon. When mayo is ready, stir in 3/4 cup (175 mL) seeded, finely chopped, pickled jalapeños, drained. (Pat-dry jalapeños before chopping. Too wet and they’ll dilute the mayo.)

Red Chili Mayoli
I particularly serve this with crispy fried smelt. Start with Minute Mayo or Minute Aioli recipe (minus optional mustard). When mayo is ready, stir in 1 to 2 tsp (5 to 10 mL) sambal oelek, to taste. (Sambal oelek is Indonesian chili paste.) Or when aioli is ready, stir in 3 to 4 tsp (15 to 40 mL) Asian chili garlic paste, to taste.

Roasted Pepper & Olive Aioli
Peel and seed 1 small roasted green, red or yellow bell pepper. Drain. Chop finely, then mash with fork. (Do not use large pepper. Drain well. Pepper should be finely chopped but still a bit lumpy.) Prepare Minute Aioli (minus optional mustard). When aioli is ready, stir in mashed pepper and 2 tbsp (30 mL) finely chopped black olives. (Avoid temptation to purée pepper – your aioli will end up runny.)

Signature Asian Mayoli
A good choice for tuna burgers. Start with Minute Mayo or Minute Aioli recipe (omitting optional mustard). After egg, add 1/2 tsp (2 mL) each soy sauce and sriracha. Use lime juice instead of lemon. Use peanut oil instead of canola. Add 2 tsp (2 mL) toasted sesame oil. When mayo/aioli is ready, garnish with 1 tsp (5 mL) toasted sesame seeds.

Spinach Aioli
In mayo-land, this is the equivalent of creamed spinach. Start with Minute Aioli recipe (including optional mustard). After pepper, add 1/4 tsp (1 mL) ground nutmeg and 1/4 cup (60 mL) steamed, drained, squeezed, chopped spinach.  (Squeeze spinach well to extract moisture. It should not be too wet.)

Sunshine Tomato Mayoli
In fine-mesh sieve set over medium measuring cup, drain 3/4 cup (175 mL) sun-dried tomatoes in oil. Add enough canola oil to equal 1 cup (250 mL). Chop tomatoes. Prepare Minute Mayo or Minute Aioli (minus optional mustard) with mixed oil. When mayo/aioli is ready, stir in tomatoes.

Tomato Basil Mayoli
Prepare Minute Mayo or Minute Aioli (omitting optional mustard). Stir in 2 tsp (10 mL) tomato paste and 2 tbsp (30 mL) finely chopped basil.

Lazy Mayoli
Homemade Minute Mayo and Minute Aioli are so miraculously quick and luscious, it would be a shame to prepare my fancy flavoured riffs with commercial mayonnaise. But okay, if you simply must: Start with 1-1/4 cups (300 mL) store-bought mayonnaise. (Full-fat mayo will work best, but the thinner, lower-fat mayonnaise is an option for calorie-counters.) Stir in add-ins, as well as salt and white pepper. For aioli, add 2 cloves garlic, pressed or minced. Adjust tanginess with more lemon or lime juice, as commercial mayonnaise is blander than homemade mayoli.

CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL