A stick blender makes this mayonnaise come together in seconds. By keeping the blender head firmly over the egg at the base of the jar for the first 20 seconds, the mixture emulsifies almost instantly, forming a thick, creamy mayo. We used our Piri Piri seasoning, but why not experiment with other flavours such as Memphis Smoky BBQ Rub, Adobo Mexican Seasoning or any of our Indian curry blends.
Directions
To make the mayo, place the egg, mustard, lemon juice and salt in a tall, narrow jar or jug. Add piri piri. Pour the oil over the top.
Insert the stick blender and press firmly against the bottom, ensuring it fully covers the egg. Turn the blender on high and keep it fixed to the bottom. Within 15–30 seconds, a thick, white, creamy base will form — this is the initial emulsion that will help the mayo set.
Once the bottom layer has thickened, slowly lift and lower the blender to draw in and incorporate the remaining oil. Blend until the mixture is fully emulsified and creamy. Taste and adjust the seasoning with additional salt, lemon juice as needed.
