Most recipes I've seen for making mayonnaise sound a bit intimidating, and involve dragging out the blender or food processor, drizzling oil very slowly through the hole in the top and then several minutes later the mayonnaise ingredients may or may not emulsify. And then you have the food processor to clean along with whatever other tools you used. My method is quick, simple and does not involve a food processor at all, and no extra kitchen tools to clean.
What you need:
Immersion Blender (stick blender)
Mason Jar (wide mouth)
1 Egg (Room Temperature)
1/2 C. Infused Basil Oil (Room Temperature)
Pinch Salt (optional)
Pour the oil into the jar. Crack the egg into the jar. Holding the immersion blender blade on the bottom of the jar, pulse a couple times, then hold the on button down and move the blender up and down, as the blade moves, you will see the oil and egg emulsify.
That's it, you're done. Place in the refrigerator to chill or add herbs, garlic or onion powder, citrus, mustard, whatever you like, even pickle juice.
Note: The basic mayonnaise is flavored with the infused Basil Oil and does have a distinct, but mild basil flavor. If you prefer, use Oregano oil or Thyme oil or any light oil such as grape seed oil. No matter your preference, the process is the same and making sure everything is room temperature will make the whole process successful.
Pasteurized Eggs: Because of the remote risk of contracting salmonella from raw eggs, you can use pasteurized eggs. It seems the reason people are afraid to use raw eggs is they fear the risk, however according to the CDC, the risk is 1 egg in 20,000 eggs as a guesstimate. And statistics show less than 4000 individuals affected by salmonella in a given year, and most of those cases are not even from eggs, they are from fresh produce, caused by poor food handling. Those with compromised immune systems or babies or young children are most often affected, and it would be wise to use only pasteurized eggs to prevent any risk. Proper food handing is essential no matter whether you use raw foods or not. Proper meat handing is essential, and raw meat should never be prepared or stored with raw vegetables or fruit. If you raise your own chickens, it is essential that you use good hygiene from coop to kitchen, to prevent food borne illnesses of any kind.
Again, pasteurizing your own eggs is easy. Add enough water to a kettle to cover the egg, bring the water temperature up to 140 degrees. Leave the egg in the water 3 minutes at 140 degrees. (a candy thermometer will be necessary to be sure your temperature is accurate. A higher temperature will cook the egg, and we are not cooking the egg, we are pasteurizing it. Voila the egg is pasteurized and ready to use. In lieu of pasteurizing your own eggs, you can purchase pasteurized eggs in the grocery refrigeration area.
Serving Suggestion: Use the mayonnaise any way you currently use the store-bought product. Use as a spread, use for dipping sauce or for fresh garden produce. And if your mayonnaise doesn't emulsify, no worries, mix in some vinegar or citrus juice and make a salad dressing. If the mayonnaise separates, you can add another egg and repeat the emulsifying instructions.
Tip: One reason vinegar or citrus juice is often added to the mayonnaise mixture is to prevent bacteria in the finished product. You can add 1-2 tsp. of your choice vinegar or citrus when you add the egg, then emulsify as per instructions.
To make your own Infused Basil Oil, refer to the link:
To make your own infused herbal oils, refer to the link:
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Disclaimer: Typically there is little to no risk using pasteurized eggs, however if you or anyone in your family or circle of friends has a low or compromised immune system, it is advised that you avoid raw and/or pasteurized eggs, for your own safety.