Homemade mayonnaise with white Kampot pepper

Ingredients

  • 200 ml olive oil Pomace or extra light (or rapeseed oil)
  • 1 whole egg, preferably from a home farm
  • 1 teaspoon coarse salt (or 1/2 teaspoon table salt or 1 anchovy)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon crushed white Kampot pepper in a mortar white Kampot pepper

Optional

  • 1 teaspoon sugar (honey)

Only if you can have sugar, but then it’s no longer sugar-free, yet still an excellent mayonnaise.

Procedure

1. Put everything into a container, immerse the stick blender all the way to the bottom. Turn the blender on to the highest power and keep it completely still at the bottom.

2. As the emulsion starts to lift from the bottom, be patient and keep the stick blender at the bottom.

3. When most of the emulsion rises around the head, only then slowly lift the head upwards. Then you can slowly stir and blend the entire contents until all the oil is emulsified.

4. Finally, use a spatula to scrape everything from the blender head into the container and season your homemade mayonnaise with salt and pepper to taste.

5. Transfer everything into a sealable jar and store in the fridge, where it will keep for up to 10 days.

Author's tip

It may happen that you remove the stick blender a little too early or there is air under the head, the mayonnaise won't emulsify and you will have two separated emulsions in the container. Here is a quick fix. Remove the stick blender, crack one whole egg into the container with the oil and emulsion, and repeat the process. This time, be patient and remove the head a little later than the first time. It has never failed anyone.

 

Enjoy your meal!

Author: Mari Klee

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