Recipe

Fried Shallot Oil Mayonnaise

by Dan Souza

Fried Shallot Oil is technically a byproduct of making Fried Shallots, but it’s so rich and flavorful that I give it at least equal billing with the shallots themselves. Here I turn it into an easy mayonnaise using the immersion blender technique that became popular years ago. If you’ve made mayo this way you already know it’s magic. If not, you are in for a (creamy, well-emulsified) treat. 

Yield
Makes about 1¼ cups (284 grams)
Shallot_Mayo-22.jpg
Ingredients
50 g egg (1 large egg)
10 g cider vinegar
3 g Dijon mustard
1.5 g kosher salt
220 g Fried Shallot Oil
1  large egg
1 tablespoon cider vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
1 cup Fried Shallot Oil
Essential Equipment
Instructions
    • 50 g egg (1 large egg)
    • 10 g cider vinegar 
    • 3 g Dijon mustard 
    • 1.5 g kosher salt 
    • 220 g Fried Shallot Oil
    Combine egg, vinegar, mustard, and salt in 2-cup liquid measuring cup. Gently beat with fork until combined, about 20 seconds. Stand immersion blender in measuring cup and gently pour in oil.
  1. Turn immersion blender on and hold in place until mayonnaise forms on bottom of cup and starts to rise through oil. Slowly raise immersion blender, bobbing it up and down, until all oil is incorporated and mayonnaise is thick. Transfer to airtight container and refrigerate until ready to use. (Mayonnaise can be stored in refrigerator for up to 7 days).
Instructions
    • 1 large egg 
    • 1 tablespoon cider vinegar 
    • ½ teaspoon Dijon mustard 
    • ½ teaspoon kosher salt 
    • 1 cup Fried Shallot Oil
    Combine egg, vinegar, mustard, and salt in 2-cup liquid measuring cup. Gently beat with fork until combined, about 20 seconds. Stand immersion blender in measuring cup and gently pour in oil.
  1. Turn immersion blender on and hold in place until mayonnaise forms on bottom of cup and starts to rise through oil. Slowly raise immersion blender, bobbing it up and down, until all oil is incorporated and mayonnaise is thick. Transfer to airtight container and refrigerate until ready to use. (Mayonnaise can be stored in refrigerator for up to 7 days).
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