There used to be respect for making mayonnaise because the emulsification was done by hand with constant stirring and it often separated. In the meantime, hand blenders have become established in the kitchen – especially those that come with an emulsifying attachment.
If you want to make a noble mayonnaise for homemade burgers or French fries, for example, you are well advised to use a blender.
The variant presented here is a flash mayonnaise, i.e. the variant with a whole egg. Interesting for all those who a) do not need much, b) don’t want store-bought mayo and c) want to refine their creation themselves.
In this case we take the truffle mayonnaise. And yes: After the preparation, it only takes 4 seconds and then it’s done.
Material needed :
- Blender cup with a diameter just slightly larger than that of the hand blender attachment
- Hand blender, if possible with an emulsifying attachment, but the “normal” one also works
- Kitchen scale or scale on the measuring cup
for approx. 200 g truffle mayonnaise:
- 3-5 g truffle sauce ( prepared here )
- 1 egg
- 1/2 teaspoon sherry or wine vinegar
- 3 g salt (or 5 g of your own herbal salt)
- 1 pinch cayenne pepper
- 150 ml neutral oil (e.g. rapeseed oil or sunflower oil)
- Place all the ingredients except the oil in the blender jar
- Then pour the oil on it
- The egg should stay under the oil
- Place the hand blender vertically on the bottom of the beaker and switch on
- After 2 seconds slowly pull up
- The mayonnaise is ready
The finished mayonnaise can be vacuum sealed in jars and stored better. Make sure that you interrupt the vacuuming process as soon as the mayonnaise starts to puff up. The jar should now be airtight.