International dishesSauces and DipsEurope and North AmericaAbout 5 minutes
Homemade white mayonnaise is a way to know exactly what goes into the jar. The sauce splits when the egg and the oil sit at different temperatures. Adding the ingredients in the wrong order keeps it from thickening at all.
The head of the immersion blender has to touch the bottom of the jar and stay there for about 20 seconds while the sauce forms underneath, and only then does it rise slowly. The whole batch takes about a minute of blending.
This batch weighs about 338g, at roughly 605 calories per 100g.
Method
Squeeze the juice of 1 large lime into a bowl if using a hand mixer, or into a glass jar if using an immersion blender. Crack 1 fresh chicken egg into the jar, removing the white germ to avoid any raw smell.
Add 1/2 teaspoon salt, then 220ml regular olive oil, in that order.
Lower the immersion blender into the jar so the head touches the bottom, switch it on and hold it still for about 20 seconds while the sauce forms at the base.
Lift the head gently to blend the middle and the top, and after about 30 to 40 seconds the sauce is smooth and rich.
Tips
The egg and the oil both at room temperature keep the sauce from splitting.
Regular olive oil is cheaper than extra virgin and less pungent, and sunflower oil works too.
Holding the blender head on the bottom until a thick white layer appears is what sets the sauce.
A split sauce can be rescued by whisking a fresh yolk and pouring the broken sauce into it slowly.
Stored in a sealed jar in the fridge, it keeps for a few days.
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