Mayonnaise has always been a very tricky condiment to make from scratch. In French cuisine, all the ingredients need to be at room temperature. You need to slowly add the oil and it is not an easy to do. Mayonnaise is an emulsified preparation and if you make it by hand, it requires a lot of elbow grease.
Comes in the 21st century method. We do not need elbow grease anymore but a very useful tool that I use all the time when making soup: an immersion plunger. No need of room temperature anymore or careful little streams of oil. Nope. Everything in the jar and voilà: a delicious creamy mayo in 30 seconds or less.
This mayo is so light you will want to eat it just like that. I taught my sister while visiting her in Bordeaux, France last November and she was amazed by the simplicity and the creamy texture of the mayo. Why pay so much for a mayonnaise with so much additives in it when you can make it at home for cheaper and less time than it take to open a store bought jar? Promise me, that you will never buy another jar -ever! Try it, you won’t go back!