I’m sure that the immersion blender is my favourite electronic kitchen tool. I use it all the time to purée soups and make smoothies (actually, slushy alcoholic drinks is more accurate). Now I have a new reason to love my immersion blender: very quick and dependable mayonnaise.
I was getting ready to watch all thirteen episodes of House of Cards and knew that popcorn, my usual snack food wasn’t going to cut it. High end junk food was what was needed to watch the entire season of this high end show. I remembered how good this Pan-Fried Onion Dip and decided that I’d make it. But I had no mayonnaise! Horrors!
There have been times that I’ve made mayonnaise and it ended up being a liquid or it ‘split’ which meant more work to rescue it. Not any more. Since discovering this method on the Serious Eats site, I don’t worry about not having any mayonnaise around. There are always eggs, mustard, lemons and cooking oil around here.
First, the mayonnaise.
All the ingredients.
After separating the egg, add the lemon juice to the yolk.
Then add the mustard.
And the cooking oil.
Almost ready to blend.
After 5 minutes, everything has settled.
My immersion blender has done all the work. Check the video on the Serious Eats site to see how it happens!
Second, the Pan-Fried Onion Dip.
Get some onions. I have a lovely Vidalia onion, so one onion is enough.
Slice the onion.
Put the onion, cayenne pepper, salt and pepper and butter into a frying pan. I add about 1/4 cup of water to help speed up the cooking process.
After 20 minutes of cooking, the onions are cooked.
If you aren’t using an electric mixer, chop the onions. It will be nicer to not have long strands of onion dripping off your potato chip.
Put the mayonnaise, sour cream and cream cheese in a bowl.
Add the chopped caramelized onions.
Stir to combine.
Settle in to watch Francis and Claire Underwood in all their ruthless, scheming glory.
(If you are going to watch the series (and you should) do not check the wikipedia page for the correct spellings of the main characters’ names like I did, because it’s full of information about the episodes you haven’t watched yet. Grr.)
The mayonnaise recipe and a video too:
Yield: Makes about 1 cup
Active time: 2 minutes
Total time: 2 minutes
1 large egg yolk
1 tablespoon water
1 tablespoon lemon juice (from 1/2 a lemon)
1 teaspoon dijon mustard
1 cup vegetable or canola oil
Place egg yolk, water, lemon juice, and mustard in the bottom of an immersion blender cup. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.
Here’s the recipe and a video for the dip:
Pan-Fried Onion Dip
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.