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Blender Mayonnaise
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- #28283
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
2 comments
ingredients
1 1/2 teaspoon lemon juice (or vinegar)
1 large egg
1 cup oil
Optional: any of the following
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon paprika
1 dash cayenne pepper
directions
Place the egg and lemon juice (or vinegar) in a blender. Blend at a high speed until the mixture starts to lose some of its yellow color and become a bit whiter. Pour the oil in slowly (in a constant stream over the course of about half a minute). Keep the lid on the blender as you do this (just lift the corner to pour in the oil) or else it will spatter everywhere.
cook's notes
Many years ago I got tired of store-bought mayonnaise, because for me it was too sweet and had a rather odd texture. Learning how to make mayonnaise turned out to be a challenge, with many failures along the way (which usually resulted in something on the order of mayonnaise soup). I find this recipe consistently works well. And surprisingly it, too, has a rather sweet taste.
added by
recipeway
nutrition data
125 calories, 14 grams fat, 0 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
Sounds really good. But I would HIGHLY RECOMMEND using pasteurized eggs to prevent any chance of salmonella.
June 30, 2013
I can no longer have commercially made mayo so I need to make my own from now on. This is the easiest and best tasting version I've tried. I like it because it's so simple and I don't have to worry about storing it safely, it makes a cup of mayo with only dirtying the blender each time.
June 15, 2012
I used one AA egg, which I washed well before cracking, therefore truly lessening any chance of getting salmonella. I added 1 cup olive oil, salt, pepper, and cider vinegar. It was yummy as is, and would be wonderful, but I was headed for potato salad, added another 3 tablespoons vinegar, 2 tablespoons sugar, a tablespoon of yellow mustard, a heavy dash of cayenne, and an additional teaspoon salt because potatoes really suck up the salt. I used this as a dressing on a dozen potatoes potatoes, boiled in the jackets until just done and then peeled and cubed, 6 stalks of chopped celery, one chopped regular, medium-sized onion, and 4 chopped, hard-boiled eggs. After it mellowed overnight, I tasted and adjusted the seasoning - yep, more salt. My family gave it rave revues.
April 8, 2011
This is a very clear and simple recipe. The person who found it confusing because of doubled ingredients may have been having computer problems.
This is very confusing as oil is listed twice, 1 large egg is listed twice and lemon juice is listed twice. The instructions are not very clear.