Homemade Mayonnaise (Immersion Blender)
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
1 cup
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Calories
266 kcal
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Course
Condiments
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Cuisine
American
Homemade Mayonnaise (Immersion Blender)
Description
This mayonnaise recipe relies on an immersion blender used in a tall, narrow container to emulsify one egg with lemon juice or vinegar, Dijon mustard, and vegetable or grapeseed oil. The process begins by blending the egg and acid, then slowly raising the blender as the mixture thickens to incorporate all the oil evenly, resulting in a thick, smooth emulsion without separation.
The flavor can be adjusted by changing the type of oil, adding salt and white pepper to taste. Using room temperature ingredients is crucial to ensure the emulsion forms properly. The Dijon mustard also assists in stabilizing the mayonnaise while adding subtle flavor.
This mayonnaise can be refrigerated immediately and is best used within a week. It can be made in a food processor alternatively but requires slow addition of oil for proper thickening. This homemade version avoids preservatives and allows full control over ingredients for a creamy condiment suitable for sandwiches, salads, and dips.
Ingredients
- 1 egg room temperature
- 1 tablespoon lemon juice or white vinegar, fresh
- ½ teaspoon Dijon mustard
- 1 cup vegetable oil or grapeseed oil
- salt to taste
- white pepper to taste
Instructions
- Combine all ingredients in a tall slender container.
- Place the immersion blender at the bottom of the container and ensure the blade reaches the egg. If the container is too wide and the blade doesn't reach the egg, this method will not work.
- Turn the immersion blender on and hold it still until the mixture at the bottom begins to thicken (emulsify).
- Once it starts to thicken, very slowly pull the immersion blender up to the top to thicken the rest of the mixture.
- Season with salt and pepper to taste and refrigerate immediately.
Notes
- Use room temperature ingredients to help the mayonnaise emulsify properly.
- A narrow tall container ensures the immersion blender blade can reach the egg and mix ingredients effectively.
- Different oils change the flavor; vegetable or grapeseed oils are neutral bases for this mayonnaise.
- Mayonnaise keeps for about 1 week refrigerated; store in a sealed container.
- To make in a food processor, add ingredients except oil first, then slowly drizzle oil while processing until thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266 | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 91mg | 4% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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