Blender Mayonnaise Recipe
This popular condiment is simple to make at home. The pure and preservative-free mayonnaise turns out creamy and delicious, perfect for all your favorite recipes.
Overview
Total time: 01 M 20 S
Servings: 20
Calories: 110
Ingredients
- 1/2 tsp. Dijon mustard
- 3 egg yolks room temperature
- 1/2 tsp. kosher salt
- 1 tbsp. white wine vinegar
- 1 cup canola oil divided
Nutritional Information
- Serving Size: 1 tbsp.
- Fat: 12g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 60mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 0g
Instructions
- Add yolks, vinegar, salt, dijon mustard and 1/3 cup of oil to FourSide or WildSide+ jar and secure lid. Blend on a low speed (speed 1) for 50 seconds.
- Start running it on a low speed again and near the opening of the plastic lid insert, add remainder of oil in a slow, steady stream until it appears the mayonnaise is nice and thick (approximately 20-30 seconds).
- Stop the blending as the emulsification process has met its threshold.
- Keep refrigerated. Will stay good until the expiration date of the eggs you used.
Note: It is very important to drizzle the oil in slowly - slower than you think! The slower you pour, the thicker the mayo will be. Pour it too fast and it will be runny.
Notes
May substitute canola oil with light olive oil or avocado oil.
You should include recipes to accommodate your pre programmed blenders. What does speed 2 mean?
It took me a little time to figure it out but this does work with the preprogrammed blenders. There are little "up" and "down" arrows on the left side of the display. Press the "up" arrow twice to get to Speed 2.
You don’t say how it didn’t work. Did it not come together into a thick mayo or did it start to then break apart, or what?
I have found that pouring the oil extremely slowly helps. I go through 5 to 7 cycles of the "speed 2" while pouring the oil. It’s a slow dribble.
The other thing that helps is making sure that the oil will solidify in the fridge. I use a "light" olive oil (light tasting) and I will be trying avocado oil soon. Put your bottle of oil in the fridge and see if it becomes solid. If it doesn’t, you probably won’t get a nice thick mayo from it.
Easy enough to adapt. I avoid canola and soy oils, which is why I make my own mayo. Homemade mayo comes out great using "light" (light-tasting) olive oil.
Thanks Terez. Mine didn’t emulsify at all… just stayed liquidy. Tried it twice. Seemed like the yolks weren’t voluminous enough to make contact with the "blades" until I added enough of the oil, and then it defeats the purpose of adding the oil slowly. I’ve tried doubling the four-sided jar recipe, and still no luck. I don’t thing refrigerating it will make any difference. FYI, we have stopped using any veggie oil other than olive, grapeseed, and avocado… much healthier, and no GMO’s. I like the mayo recipes in Bittman’s How to Cook Everything, and
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