Dani's Homemade Blender Mayo

Submitted by danielle washington

"Don't have a food processer? Tired of attempts at homemade mayo turning out runny and gross?? Try this recipe in a blender and it'll be DYN-O-MITE! I came up with the recipe after many failed attempts and recipe tweaks...Hope you enjoy!"

 

• Ready In: 15mins
• Ingredients: 9
• Yields: 1 1/2 cups

ingredients

• 1 whole egg, room temp if possible
• 2 egg yolks, room temp if possible
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 1⁄2 - 1 teaspoon dry mustard
• 1 pinch paprika
• 1 cup oil, I use a mix of vegetable and olive

directions

1. Add whole egg and egg yolks to the blender and pulse for a few seconds.
2. Add lemon juice, vinegar, salt, sugar, mustard and paprika. Pulse for 30 seconds (mixture should be pale yellow and runny).
3. Keeping the lid on, with the middle plug removed, blend ingredients, adding the oil SLOWLY (and I mean slowly!) , only a few drops at at time at first, and then in a sloooooow steady stream. Mayo will lighten and thicken before your eyes!
4. Add salt, pepper, etc to taste, refrigerate and enjoy! Use within a few days, though -- it won't keep like a store brand.

Reviews

[starsapphire]

Excellent recipe. I made this in my Blendtec and didn't have any adjustment issues at all. For the oil, I used 1/3 c coconut oil, 1/3 grapeseed, and 1/3 olive. It was the perfect combination and the oil "popped" when other recipes for mayo never came together for me. Not sure if it was the oil combo I used or the overall recipe and directions. Either way, this is a fantastic recipe! The mayo is absolutely delicious!

 

[nnwltrs1219_11515520]

Terrific recipe. A note if you don't have dry mustard: you can substitute prepared mustard if you reduce the amount of cider vinegar in the recipe. Prepared mustard is mostly vinegar. The version I made with prepared mustard didn't hold together as well as it did with powdered mustard. (Mustard is an emulsifier so maybe the powdered version just works better.) It's not a problem if you're going to be using it quickly...like for a potato salad...but it will separate after a day or two in the fridge.

 

[JaniceJean]

Good mayo- perfect size batch- love it!

 

[Chick P.]

This recipe is great! My first attempt at making homemade mayo, and I am very excited! Actually , this is my second attempt. The first time I used all olive oil, and it was too strong. This time I used sunflower oil and the taste is much milder. I only had Dijon mustard on hand, which gives it kind of a funny flavor, but it's not bad. It's kind of tangy. For my next batch I will purchase the dried mustard powder and I think it will be even better. anyway, no problems with emulsion, and super quick and easy to make. Thanks so much, Dani!!!

 

[Victoria v.]

The closest I've come to a homemade mayo that tastes like best foods. Thank you for posting! :)