Quick BBQ Mayo from the Mixing Cup

In short

This is the fast base when the grill still needs a sauce. No bought tube, no long whisking: everything goes into a narrow mixing cup, the hand blender starts at the bottom, pulls up, done. From there you can turn it into garlic mayo, chili mayo, herb mayo or a smoky burger sauce.

Ingredients

• 200 ml neutral oil
• 1 very fresh egg
• 1 tsp Dijon mustard
• salt
• black pepper
• a few drops lemon juice

Optional for BBQ

• 1 small garlic clove
• 1 tsp BBQ sauce or smoked paprika
• chili to taste
• finely chopped herbs
• splash of pickle brine for more acidity

Setup

• tall mixing cup
• hand blender
• clean jar with lid
• spoon or spatula

Method

1. Add egg, Dijon mustard, salt, pepper and lemon juice to a tall mixing cup.
2. Slowly add the oil so egg and oil sit cleanly in the cup.
3. Place the hand blender flat on the bottom.
4. Switch it on and keep it down until the mayo visibly binds.
5. Pull the blender up slowly until everything is creamy and emulsified.
6. Taste and adjust with salt, lemon or pepper.
7. For BBQ mayo, stir in garlic, chili, herbs or BBQ sauce.
8. Use immediately or chill in a clean closed jar.

Why it works

Egg, mustard and oil form an emulsion. The hand blender pulls the oil into the base in a controlled way. A tall narrow cup matters because the oil cannot spread too fast.

Goes with

• burgers from the fire plate, grill or smoker
• fluffy burger buns
• pampushky burger buns
• steak sandwiches
• grilled vegetables