Homemade Mayonnaise in the Blender
photo by Jonathan Melendez
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1 cup
ingredients
- 1 cup vegetable oil
- 1 egg
- 1 tablespoon lemon juice
- 1⁄4 teaspoon dry mustard
- 3⁄4 teaspoon salt
- 1 tablespoon hot water
directions
- Whizz 1/4 cup of the vegetable oil with the egg, lemon juice, dry mustard and salt in a blender for a few seconds.
- Slowly drizzle the remaining 3/4 cup of vegetable oil into the mixture (through the top hatch) while the blender is running.
- Finally, blend in the hot water.
- Refrigerate until use.
Reviews
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I love this recipe. I've been reading reviews about blending it and it's like soup. This will happen if your blender speed is too high. It happened to me, too. It will turn out perfect if you keep your blender at a very low speed and add the oil in slowly. I don't use the water in the recipe. I use a bit less salt, but that's up to your taste. Try it at a slow speed and it should be fine.
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Okay so I used this recipe as a base but I used 2 large eggs. 1/2 tablespoon of vinegar and 1/2 tablespoon of lemon juice. I didn't have any dry mustard so I added onion powder and garlic powder and I omitted the hot water. It was STILL perfect! Your method is incredible. The slow drizzling of the oil is essential. Thanks!
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Tweaks
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I did not use the hot water. I am thinking this is put in to pasteurize the mixture? What I did was to put 3 unpasteurized eggs (subbing for 1 egg; probably could have just used 2 as well) into my electric tea kettle (in a small dish that fit - my kettle will keep water warm at an exact temp that I can set) and then pasteurized at 145 F for an hour. The egg whites were just a slightly cooked (white and runny), but I was able to separate them from the yolks (for no cholesterol mayo). They worked just fine. I guess you could also buy pasteurized eggs or egg whites in a carton to use. Other tweaks to the recipe: Instead of dry mustard, I used a teaspoon or so of Gulden's Brown Mustard and only 1/2 tsp of salt. I also used avocado oil for the vegetable oil and added about a teaspoon of Bragg's apple cider vinegar. Turned out great. Extremely white mixture; very creamy.
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.