Creamy, real-deal, better-than-anything-you-can-buy mayonnaise.
By using a jar just wider than the head of the blender, the oil is gradually emulsified into the other ingredients.
. There is nothing here that has not been done before by other people. But it explains one of the most moments I've had in my life, and I'm sharing it in the hope that it might give at least a few of you a very similar reaction. Up until the time I saw mayonnaise being made on a late-night, full-length infomercial for a hand blender , I'd always assumed it came from.... Heck, I had no idea. Perhaps a big siphon somewhere out in the Midwest.
Because you are attempting to combine two ingredients that really don't want to be combined, mayonnaise is notoriously difficult to make. Classic technique will have you start by whisking egg yolks, a bit of mustard, a few drops of water, and some acid , then slowly, slowly, slowly trickling in a thin stream of oil as you continue to beat rapidly. The idea is to get the oil to disperse itself into tiny droplets as you whisk it.
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