Mayonaise

For this you need the mixer stick and the plastic container that comes with it. Fill it with

1 egg
juice of half a lemon
1 heaped teaspoon of Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Enough soy oil (or other tasteless oil, such as cannola or sunflower) to make it all 1/2 litre (2 cups)
all the ingredients need to be room tempered

Then put the stick mixer in the bottom of the container and pull it slowly up. If things have gone as planned, your mayo should now be done, but some times it does not get thick. What you do then is to add another egg and do it again, second time it never fails. Stir it a bit with a spoon and taste it, some times you might want a bit more lemon and some times a bit more Dijon mustard, let your tastebuds deside.


If you would like to make aioli, you do the same, except you add a couple of garlic cloves and exchange the soy oil with olive oil (or actually I do half and half, as all oilve oil can make the flavour a bit too strong for my tastebuds). To this you can also add your favourite herbs, such as basil, chives, oregano....whatever you like.