Mustard Mayo

This is a versatile mustard mayo that I use as a dip, a spread for burgers and sandwiches, or as a marinade for proteins. It has plenty of mustard for a sharp, savory flavor, with lemon to brighten it up.

Using a whole pasteurized egg and an immersion blender makes it especially easy to prepare. All ingredients can go into a tall container and be blended into a thick, smooth emulsion in seconds. There’s no need to slowly drizzle in the oil, and I find this method much less fussy than making mayonnaise the traditional way.

Mustard mayo served alongside golden fried olives.

Ingredients:

1 pasteurized large egg

2 tablespoons (30g) whole-grain mustard

2 teaspoons (10g) Dijon mustard

1 garlic clove, roughly chopped

1 tablespoon (15 g) fresh lemon juice (about 1/2 lemon)

1/4 teaspoon fine sea salt

1/4 teaspoon sugar

Pinch of freshly ground black pepper

180 g (about 200 ml) neutral oil

Directions:

1. Add all the ingredients to a tall, narrow measuring cup or similar container.

2. Place the immersion blender all the way at the bottom of the container, making sure the blade is fully submerged beneath the oil. Begin blending and keep the blender near the bottom until a thick, pale emulsion begins to form around the blade.

3. Slowly lift the blender through the mixture, continuing to blend as you go, until all of the oil has been incorporated and the mayonnaise is thick and smooth. Move the blender gently up and down once or twice at the end, if needed, to incorporate any remaining oil.

4. Adjust the seasoning as needed. Serve immediately, or transfer to an airtight container and refrigerate for up to 3 days.

Measure the ingredients directly into the measuring cup for an easier process and less cleanup.

Once you see the pale emulsion forming at the bottom, slowly work your way upward to incorporate the rest of the oil.

Notes:

1. On measuring the ingredients: Place the measuring cup directly on a kitchen scale and add the ingredients one at a time, taring the scale after each addition. This keeps the process quick and minimizes cleanup.

2. On the container: Use a tall, narrow container that is only slightly wider than the head of the immersion blender. This keeps the ingredients concentrated around the blade and allows the blender head to remain fully submerged beneath the oil when you begin blending.

3. On blending: Keep the blender at the bottom when you first turn it on rather than immediately moving it up and down. Once you can see a pale emulsion forming and thickening around the blade, slowly work your way upward to incorporate the remaining oil.

4. On seasoning: Taste the mayonnaise after blending. Mustards vary quite a bit in acidity and saltiness, and lemons vary in acidity, so adjust the salt and lemon juice to taste.