Homemade Mayonnaise in the Blender
"This is a variation on another winner from the wonderful Ms. Paula H. Deen! For variety, I like to add an itty-bitty shake of cayenne pepper, curry powder or chili powder in with the other spices. Minced fresh basil, fresh tarragon, garlic or prepared horseradish are also great add-ins. One teaspoon of sugar (to taste) may be added for more of a salad dressing-type (Miracle Whip) flavor. Let your imagination run free!"
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.
Questions & Replies
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At this point I'm trying to figure out if you're trying to burn up my blender or cook the egg yolk. Thanks for ruining my dinner. -
10 minutes and it's still like soup.
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Okay, I've been running my blender for like 8 minutes. At what point is it supposed to thicken up?
Reviews
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I love this recipe! The key, as a previous reviewer mentioned, is to run the blender on low and to very slowly stream in the oil. The slowest you possibly can. It is so good, and much better than store-bought mayo, in my opinion. -
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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I made this using almond oil. I added a tiny bit of cider vinegar. I can't believe how easy and delicious this is!! I don't think I'll ever buy mayo again!!! I just like a nice simple tasting mayo and this is perfect!!! -
Good flavor, but a bit too salty for my tastes. Will use less in the next batch. This was also the 1st time I made mayo using a blender...while it does work, I still prefer using a food processor (but then I have one of the small food processors, KWIM?). Recipe is a keeper, though...thanks! -
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!
see 11 more reviews
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.
