If you've struggled to make mayonnaise in the past, this recipe demystifies mayo once and for all - just whizz it up and it emulsifies in seconds! Super quick and easy, all you need is a stick blender and a narrow jug or a jar.
Ingredients
- 2 Eggs (or approx 4 Tablespoons of Aquafaba)
- 3 tbsp Lemon juice
- 1 tsp Dijon mustard
- ½ tsp Salt
- 1 pinch White pepper
- 1 ¼ cups 50/50 Mix of Hemp Seed Oil and Neutral Oil e.g Rice bran
Directions
- Place all ingredients into a narrow jug or jar. We suggest a jar so that you can seal it with a lid after.
- Place a stick blender in the jar (this is key - it won't work in a food processor because it needs the speed of the stick blender to make it emulsify).
- Whizz together, lifting the wand from the bottom of the jar to incorporate the oil. It will thicken to create a creamy mayonnaise.
- Add 1/4 cup more oil (Hemp or Neutral) if desired to create a thicker mayo or a little hot water to give a thinner consistency.
- Season with extra Salt and Pepper to taste.
- This Speedy Hemp Mayo will keep for up to 2 weeks in a jar in the fridge.
- This recipe was inspired by Annabel Langbein’s recipe https://www.langbein.com/recipes/speedy-mayo