Have some fun with fungi. I adore the earthy mushroom flavour of this homemade mayo. The recipe is yet another riff on fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)
1 tbsp (15 mL) extra virgin olive oil
4 oz (125 g) cremini mushrooms, finely chopped (1-1/3 cups/325 mL)
3/4 tsp (3 mL) kosher salt, divided
1 large egg, at room temperature
1 tbsp (15 mL) lemon juice
1/8 tsp (0.5 mL) ground black pepper
1 cup (250 mL) canola oil
In small skillet, heat olive oil on medium until shimmery. Add mushrooms and 1/4 tsp (1 mL) salt. Cook, stirring occasionally, 3 minutes, or until excess liquid evaporates and mushrooms turn golden. Cool to room temperature.
In this order, add egg, lemon juice, remaining 1/2 tsp (2 mL) salt, pepper, mushrooms 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.
Use immediately. Or transfer to storage tub, cover and refrigerate.
Makes 1-1/2 cups (375 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 lemon juice.
- You can use any neutral , refined oil. Avoid extra virgin olive oil, which turns bitter when vigorously whipped. (Why? See "Avoid Bitter Disappointment" in my Minute Mayo blog.)
- My immersion blender has 3 speeds. The lowest speed works fine for this recipe.
- You can refrigerate homemade mayonnaise up to 4 days.
Credit: Susan Sampson
Tested in Imperial