Matthew Rudofker, executive chef of Momofuku Ssäm Bar, has a fun way of making mayonnaise in a jiffy. This recipe first appeared in our 2015 SAVEUR 100.
Ingredients
- 1 1⁄2 tbsp. white wine vinegar
- 1 tbsp. Dijon mustard
- 1⁄2 tsp. salt
- 1 egg
- 2 cups canola oil
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Instructions
Step 1
Place white wine vinegar, Dijon mustard, salt, egg, and canola oil in a tall, slender container. Lower an immersion blender into the container so that it sits at the bottom. Purée 3 seconds and slowly pull blender up, swirling and incorporating the oil, until emulsified, 17 seconds. Chill up to 1 month.
- Place white wine vinegar, Dijon mustard, salt, egg, and canola oil in a tall, slender container. Lower an immersion blender into the container so that it sits at the bottom. Purée 3 seconds and slowly pull blender up, swirling and incorporating the oil, until emulsified, 17 seconds. Chill up to 1 month.
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