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
, 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, 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/
Rima Dornfeld says
I just tried this, after having trouble with consistency for a 100 year old German recipe. That one used only the yolk whereas this uses the whole egg. Started off very liquid but as soon as I started to add the oil very slowly, and using speed one on the stick blender, it all began to gel. So pleasantly surprised at how well it came together. A mild taste but oh so creamy. Makes a nice base for other things such as aeoli. Thank you very much for this!
Rima Dornfeld says
Love the simplicity of this recipe. I used avocado oil, as the Greek olive oil I was using is no longer available. All the olive oils leave a harsh taste. I will be adding some spices from my 100 year old recipe from a German cookbook, which I couldn’t make with the same consistency. Thank you so much for publishing this!
★★★★★