Homemade Blender Mayonaise Recipes

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BLENDER MAYONNAISE



Blender Mayonnaise image

Provided by Kemp Minifie

Categories     Condiment/Spread     Egg     Mustard     Quick & Easy

Yield Makes about 1 cup

Number Of Ingredients 6

1 large egg
4 teaspoons freshly squeezed lemon juice, or to taste
1 teaspoon Dijon mustard
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground white or black pepper*
1 cup olive oil or a neutral vegetable oil or a combination of the two

Steps:

  • In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

EASY BLENDER MAYONNAISE



Easy Blender Mayonnaise image

This is a fairly simple to make mayonnaise that tastes just like the expensive store-bought kinds. Made from simple household ingredients. Make when you are in a pinch or all the time like I do. I have listed the ingredients with the best choice first and a substitute following for best results use the first choices. There are other mayonnaise recipes on Zaar but I think this one is really worth a try. Note Mayonnaise cannot be made if a thunderstorm threatens, Ingredients should be at room temperature, but I have not had problems using cold eggs and lemons out of the fridge.

Provided by alleycatb

Categories     Salad Dressings

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

1 egg, raw
1 teaspoon mustard powder
1 teaspoon salt
2 teaspoons white sugar or 1 teaspoon white sugar
1/8 teaspoon cayenne pepper or 1 dash cayenne pepper
1/4 cup extra virgin olive oil or 1/4 cup vegetable oil
1 cup vegetable oil, divided
1 lemons, juice of (juice only) or 3 tablespoons white vinegar

Steps:

  • crack egg (discard shell), mustard powder, salt, sugar, cayenne pepper, and olive oil (or other oil) in a blender and blend on high until well combined.
  • remove cover or through the additions opening slowly add 1/2 cup of vegetable oil.
  • then add the juice of one lemon (or the vinegar).
  • once the mixture is well combined, slowly add the remaining 1/2 cup vegetable oil.
  • the mixture should be well mixed and thick. It will be thinner then you find it at the store but it will thicken further when it is cooled in the fridge.
  • Store in the refrigerator in a clean jar.
  • Keeps for about one week.

Nutrition Facts : Calories 1692.3, Fat 185.3, SaturatedFat 24.9, Cholesterol 141, Sodium 1598.2, Carbohydrate 9.4, Fiber 0.5, Sugar 6.8, Protein 4.9

MAYONNAISE



Mayonnaise image

Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.

Provided by Alton Brown

Categories     condiment

Time 10m

Yield 9 fluid ounces

Number Of Ingredients 7

1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

Steps:

  • In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
  • Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

CHEF JOHN'S HOMEMADE MAYONNAISE



Chef John's Homemade Mayonnaise image

Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 16

Number Of Ingredients 8

2 egg yolks
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
¾ teaspoon salt
⅛ teaspoon white sugar
1 cup vegetable oil
½ cup olive oil

Steps:

  • Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 0.3 g, Cholesterol 25.6 mg, Fat 21.1 g, Protein 0.3 g, SaturatedFat 2.9 g, Sodium 118.1 mg, Sugar 0.1 g

EASY HOMEMADE MAYONNAISE



Easy Homemade Mayonnaise image

After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.

Provided by Dishing It

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 6

¾ cup light olive oil
1 large egg
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g

HOMEMADE MAYONNAISE IN THE BLENDER



Homemade Mayonnaise in the Blender image

This is a variation on another winner from the wonderful Ms. Paula H. Deen! For variety, I like to add an itty-bitty shake of cayenne pepper, curry powder or chili powder in with the other spices. Minced fresh basil, fresh tarragon, garlic or prepared horseradish are also great add-ins. One teaspoon of sugar (to taste) may be added for more of a salad dressing-type (Miracle Whip) flavor. Let your imagination run free!

Provided by Mercy

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 6

1 cup vegetable oil
1 egg
1 tablespoon lemon juice
1/4 teaspoon dry mustard
3/4 teaspoon salt
1 tablespoon hot water

Steps:

  • Whizz 1/4 cup of the vegetable oil with the egg, lemon juice, dry mustard and salt in a blender for a few seconds.
  • Slowly drizzle the remaining 3/4 cup of vegetable oil into the mixture (through the top hatch) while the blender is running.
  • Finally, blend in the hot water.
  • Refrigerate until use.

Nutrition Facts : Calories 2004.5, Fat 223, SaturatedFat 29.8, Cholesterol 186, Sodium 1815.8, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 6.5

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