Make your own deliciously creamy mayonnaise (with or without basil) in just one minute using the stick-blender method. Includes easy how-to video!
Hotel school student
If you have been following me for a longer time, you may or may not know that I was a hotel school student before I decided to quit my education to focus on myself. Ever since I was a little kid (6 years old!) I had known that I wanted to become a waitress, and the hotel school would allow me to do this and so much more.
When you’re a hotel school student, you’re going to learn, next to mainly theoretical stuff, some practical skills. This includes working in a restaurant, behind the front desk and in the kitchen. We have one week of this practical training per section: which meant 5 days of working in the school-restaurant kitchen. This was my favourite part of the entire education!
You see, we were expected to cook both lunch and dinner for a number of guests. This was fun, because we got to prep and cook while under supervision of great teachers. Next to that, there was some time to learn some standard skills. This meant that we learned how to prepare a French omelette, how to poach eggs and how to make mayonnaise. We learned how to whip mayonnaise by not only measuring but using our instincts as well: and we had to whip the mixture by hand. So much work!
I remember so well how super proud I was that I managed to make mayonnaise, but also how sore my arm was haha! Something as simple as homemade mayonnaise really made my day. You get to decide flavours and what goes in it: can’t be fresher and more honest food than that!
Anyway, some years later I tried making it again but this time with my food processor. Failed miserably. Gave up and never wanted to try it again. Until I came across this easy method for making mayonnaise with a stick blender. Naturally I saw this on an old episode of Masterchef Australia I was watching, and it lingered in the back of my head. Then, one Saturday night super late (couldn’t sleep) it popped back into my head when I was thinking of ways I could improve the Club Sandwich I was planning on preparing the next day.
Yes, I really do think of what food I’m going to cook the next day. And it so happens that that Saturday night I fell asleep while thinking about super thick creamy homemade mayo. No judgements, ey! As you can see in the title, I added basil to this recipe. However, it’s perfectly fine to do it without! You can add other flavours to your mayonnaise too, I’ll post these in the recipe notes.
Hope you enjoy this as much as we did, and I’ll see you soon! Please watch the video down below and show it some support, I hope it’s easier to understand when I show you like this 🙂
Homemade (basil) mayonnaise
- 250 ml (sunflower) oil
- 1 egg
- 1 spoonful (apple) vinegar
- 1/2 spoonful lemon juice
- 1 tsp salt
- 1 handful basil leaves optional
Carefully break the egg over a bowl that is just wide enough to fit the stick blender. Make sure the yolk doesn't break.
Add the oil, vinegar, lemon juice and salt.
Place the 'basket' of the stick blender over the egg yolk, and start blending. After about 7 seconds, start slowly lifting the stick blender up. You want to see the mixture turn thicker: this process will take about 30 seconds.
Once you've reached the top of the mixture, you should have a nice and creamy mayonnaise. If not, blend a little longer.
Add a handful of basil leaves, and blend until nice and smooth.
Other flavours: fresh parsley, fresh dill, fresh chives, mustard, turmeric, lemon zest, garlic, mint, honey-mustard, red pepper.