And yet, here I am on Monday morning, writing out this recipe.
Why? because I was all set to write up how easy and fool proof making your own healthy mayonnaise was when, for the first time ever, my mayonnaise, that I was all set to photograph to show you the process failed. And it failed hard.
This of course was after the computer crash that ate the pictures from my last batch (that batch turned out beautifully btw.)
So why did it fail? That easy. I dumped all the ingredients together rather than slowly adding the oil to the egg. I’ve seen other people do it successfully, but rest assured, I will never do it again. What happened was the egg was overwhelmed by the oil, and it wasn’t able to emulsify.
So obviously, the trick to successful mayonnaise (for me anyway) is so add the oil to the egg in a slow, steady stream while blending at high speed. This can be done in a blender, food processor, or with a stick blender
.
My favorite by far is the stick blender, that way I can just blend it in the container I plan to keep it in, and stick my blender in that with very little mess. My least favorite is the blender. It seems harder to get that last bit of oil mixed in with the blender. Maybe I should just stop short when I use the blender.
A note on oils: you can use olive oil, and if you use the light tasting variety, you’ll never know it isn’t Kraft Mayo. Coconut oil is great too both because it’s very healthy, and tastes good. The only drawback with coconut oil is that if you refrigerate it, it gets hard, and the separates as it warms. You can avoid, or at least lessen this problem by only using half coconut oil, and half another oil.
Easy Blender Mayonnaise
- 1 egg
- 3/4 teaspoon salt
- 2 T. vinegar or lemon juice
- 1 cup oil
Combine first three ingredients. Here’s all my stuff ready to go:
Whir with blending apparatus (food processor, blender, stick blender, etc.).
Begin adding oil in small stream while blending. Mixture will become opaque and thicken as oil is blended in.
Presto! That’s all there is to it!
Put a lid on it, and store in the refrigerator for up to two weeks.
Enjoy!
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Danielle Cevallos says
Do the raw eggs in this not cause any concerns? I am wanting to try it, but can’t get past the raw eggs!
Elise says
There are a lot of reasons I don’t worry about salmonella, starting with buying eggs from local farmers who pasture their flocks.
That said, it’s also very easy to pasteurize eggs to virtually eliminate harmful bacteria. (I learned in confectionary class that salmonella is killed at 136ºF). Anyway, here’s tutorial on how to pasteurize them yourself: http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/