And yet, here I am on Monday morning, writing out this recipe.
Why? because I was all set to write up how easy and foolproof making your own healthy mayonnaise was when, for the first time ever, the 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’s 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 to 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 stick blender
My favorite by far is the stick 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, because it’s very healthy and tastes good. The only drawback with coconut oil is that if you refrigerate it, it gets hard and 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 the 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 a small stream while blending. The 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!
PrintEasy Blender Mayonnaise
Making your own mayonnaise is super easy, and delicious!
Ingredients
- 1 egg
- 3/4 teaspoon salt
- 2 T. vinegar or lemon juice
- 1 cup oil
Instructions
- Combine first three ingredients and blend together
- Slowly pour in oil while blending
- Your mixture will become opaque and thicken as oil is blended in.
- That’s all there is to it! Store your mayonnaise in the refrigerator for up to a week.
- 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/