Mayonnaise comes together fast and almost without fail, with the help of an immersion blender. Make the tastiest, creamiest, mayonnaise you’ve ever had in only a few minutes.Mayonnaise is an emulsion of egg, oil, and acid, usually lemon juice vinegar. It can be difficult to make as achieving the emulsion is not always an easy feat. In this method, we will incorporate the use of an immersion blender to make to emulsify our ingredients into a creamy mayonnaise.
It is important that the container you use to mix the ingredients is only slightly wider than the head of your immersion blender. This will make sure your ingredients are making contract with the blade, essential to the success of your mayonnaise. Use this mayonnaise on sandwiches, in pasta salads, dips and more. You can even use it in our elote sauce recipe with our Lobster Elote Tacos! Mayonnaise is truly versatile.
Mayonnaise will keep in a refrigerated airtight container for up to two weeks. This mayonnaise is worth the small effort. Making your own is leaps and bounds above anything that can be purchased at the grocery store. Feel free to make adjustments and add other spices or herbs to this after you’ve made the original recipe. You can create the perfect mayonnaise to compliment your meal!
EQUIPMENT
Here are some of the tools I used in this recipe.
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Measuring Cups: Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
Immersion Blender: Braun MQ5000 Hand Blender Multiquick Vario, MQ5000, Black (I love this blender, it even comes with the perfect container for mixing you mayonnaise as called for in the recipe!)
Squeeze Bottle: 12 Pack 8 oz Plastic Squeeze Bottles Multipurpose Squirt Bottles for Ketchup,Condiments,BBQ Sauce,Dressing,Barbecue,Grilling,Crafts,Syrup and More (The best way to serve up your mayonnaise!)
Easy Mayonnaise
Equipment
- Immersion Blender
- Container slightly wider than the head of the immersion blender
- Measuring Cup
- Measuring spoons
Ingredients
- 1 Large Egg
- 1 Tbsp Fresh Lemon Juice or white distilled vinegar
- 1 tsp Dijon Mustard
- 1 Small Garlic clove Minced or smashed to paste
- 1 Cup Grape-seed Oil or Canola Oil
- 1/2 tsp Kosher Salt
Instructions
- Add Egg, Lemon Juice, Mustard, Garlic, and oil to your container.
- Allow for oil and other ingredients to settle for a minute.
- Place the head of the immersion blender to the bottom of the container.
- Mix on high speed, leaving the head of the immersion blender against the bottom of the container.
- After about 30 seconds the mixture should start to emulsify.
- At this point, tilt and move the head of the blender up and down in the mixture to emulsify the rest of the oil, about another 1.5 minutes.
- Season with salt and store in an airtight container in the fridge for up to 2 weeks.
Notes
Check out our other condiments here.
