As you have probably come to know by now I like to make everything on my own. Mayonnaise or Ranch dressing should be no exception. I have been making my own mayo and Ranch dips and dressings for many years now. The method that I am going to share with you is pretty much bullet-proof and you can customize it to your liking. I promise you ANYONE can make this, it's literally zero skill cooking. Let's get over a hurdle together, say the words FAT IS GOOD FOR ME. Olive oil is good for me, eggs are good for me.
You will need an immersion blender and a wide mouth 1-quart mason jar. There is no subbing here stick to the plan and it will all work out.
Get yourself and immersion blender if you don't already have one with a removable blender stick and a metal bottom this will allow you to blend hot soups and purees.
This is a dead-simple recipe that will be done in under 30 seconds. The hardest part of this is really cleaning the blender head. Watch this real-time video to see just how quickly we create the emulsion.
How to Make Mayonnaise
Simply add the ingredients and blend as you see above. Keep the stick on the bottom until all of the oil is incorporated. You can start to move the stick up and down to create air pockets just like Hellman's! Don't over blend or it can become to tight or even break. Keep in the fridge for about 2 weeks. Once it starts to break - oil is coming out of the emulsion it's probably time for a new batch.
1 C. light olive oil or other light oil of your liking
3 T. Apple cider vinegar with the mother or lemon juice - the real kind
1 egg - pasture-raised yes it's raw you will be fine
1/2 tsp. salt kosher or sea salt are best but anything will work
Pro-tip and Ranch Version
Combine all these with everything above before you blend this
1/2 tsp. dried parsley
1/4 tsp. freshly ground black pepper
1/4 tsp. peppercorns
1/4 tsp. garlic powder
1/4 tsp. onion powder
pinch of dried thyme
pinch of dried dill
1/4 tsp. mushroom powder or 10 drops of fish sauce*
*The last line is totally optional and your Ranchonnaise will turn out just fine but they take it up just another notch by boosting the umami. We use this Ranchonnaise as is, but you can add 1/2 C. to a C. of sour cream for a traditional creamy Ranch dip.
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