My dad taught me (and many other people) how to make mayonnaise. For years, I made it in a Cuisinart, but moving to France meant getting rid of appliances. Now a great stick blender takes the place of a food processor, mini chopper and more. It also means a new way to make mayonnaise, Caesar salad dressing and Hollandaise. All you need is the stick blender and a tall narrow container—just wider than the blender. It will take you longer to get the ingredients together than it will to make great mayo. Makes about 1 cup:
Stick Blender Mayo
- 1 egg yolk (at room temperature)
- 1 tablespoon lemon juice (or vinegar of your choosing)
- 1 tablespoon Dijon mustard
- 1 small clove of garlic (optional, but you want to use it)
- 1/4 cup olive oil
- 3/4 cup canola or any vegetable oil
- Salt to taste
- Tarragon or other herbs, optional
Put the egg, lemon juice, mustard, garlic and olive oil in the bottom of your container. Blend until well mixed, about 30 seconds. Leaving the blender in the container, add the vegetable oil. Blend for about 30 seconds and with the blender still working, slowly lift the blender out of the container. When you’ve cleared the ingredients, you should have perfect mayo. Taste and adjust lemon, salt etc to taste.
For Caesar dressing, it’s the same process.
Stick Blender Caesar
- 1 egg yolk (at room temperature)
- 1 tablespoon lemon juice, or more to taste
- 1 tablespoon Dijon mustard
- 1 medium clove of garlic
- 2-3 anchovies
- 3/4 cup olive oil
- Salt to taste
- ¼ cup grated Parmesan
In the bottom of the container, put the egg yolk, lemon juice, mustard, garlic, anchovies and ¼ cup of olive oil. Process for 30 seconds. Add the rest of the olive oil, blend for 30 seconds, and slowly remove the blender. Taste and adjust lemon juice, salt, and anchovies to taste. Stir in the Parmesan and enjoy!
