In mayo-land, this is the equivalent of creamed spinach. And it is just as delicious. 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 large egg, at room temperature
2 cloves garlic, pressed or minced
1/2 tsp (2 mL) dijon mustard (optional)
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) kosher salt
1/4 tsp (1 mL) ground nutmeg
1/8 tsp (0.5 mL) ground white pepper
1/4 cup (60 mL) steamed, drained, squeezed, chopped spinach
1 cup (250 mL) canola oil
In this order, add egg, garlic, mustard (if desired), lemon juice, salt, nutmeg, pepper, spinach 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, creamy aioli. 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.
- Squeeze the spinach well. It should not be too wet.
- 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 store homemade mayonnaise in the fridge up to 4 days.
Credit: Susan Sampson
Tested in Imperial