Fried Shallot Oil Mayonnaise
By Dan SouzaPublished on August 17, 2016
Yield
Serves 20 (Makes about 1¼ cups)
Ingredients
Before You Begin
This recipe calls for Fried Shallot Oil, a byproduct of making our Fried Shallots. It’s best to use a fork, rather than the immersion blender, to combine the egg, vinegar, mustard, and salt in step 1. The immersion blender can easily incorporate too much air, which can cause the mixture to float to the top of the oil. This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.
Instructions
- Combine egg, vinegar, mustard, and salt in 2-cup liquid measuring cup (You can use any vessel that’s just wide enough for the immersion blender to fit all the way to the bottom. Avoid using a wide vessel that spreads the egg mixture into a thin layer.). Gently beat with fork until combined, about 20 seconds. Stand immersion blender in measuring cup and gently pour in oil.
- Turn immersion blender on and hold in place until mayonnaise forms on bottom of cup and starts to rise through oil. Slowly raise immersion blender, bobbing it up and down, until all oil is incorporated and mayonnaise is thick. Transfer to airtight container and refrigerate until ready to use. (Mayonnaise can be stored in refrigerator for up to 7 days).
Yield
Serves 20 (Makes about 1¼ cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Fried Shallot Oil is technically a byproduct of making Fried Shallots, but it’s so rich and flavorful that we give it at least equal billing with the shallots themselves. Here we turn it into an easy mayonnaise using the immersion blender technique that became popular years ago. If you’ve made mayo this way you already know it’s magic. If not, you are in for a (creamy, well-emulsified) treat.
Before You Begin
This recipe calls for Fried Shallot Oil, a byproduct of making our Fried Shallots. It’s best to use a fork, rather than the immersion blender, to combine the egg, vinegar, mustard, and salt in step 1. The immersion blender can easily incorporate too much air, which can cause the mixture to float to the top of the oil. This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.
Instructions
- Combine egg, vinegar, mustard, and salt in 2-cup liquid measuring cup (You can use any vessel that’s just wide enough for the immersion blender to fit all the way to the bottom. Avoid using a wide vessel that spreads the egg mixture into a thin layer.). Gently beat with fork until combined, about 20 seconds. Stand immersion blender in measuring cup and gently pour in oil.
- Turn immersion blender on and hold in place until mayonnaise forms on bottom of cup and starts to rise through oil. Slowly raise immersion blender, bobbing it up and down, until all oil is incorporated and mayonnaise is thick. Transfer to airtight container and refrigerate until ready to use. (Mayonnaise can be stored in refrigerator for up to 7 days).
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