Immersion Blender Low Fat Homemade Mayonnaise W Variatiations Recipes
IMMERSION BLENDER LOW FAT HOMEMADE MAYONNAISE (W/ VARIATIATIONS)
Make and share this Immersion Blender Low Fat Homemade Mayonnaise (W/ Variatiations) recipe from Food.com.
Provided by Cake Baker
Categories Sauces
Time 5m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 8
Steps:
- In this exact order, add the egg, vinegar or lemon juice, salt, mustard, honey, pepper and oil to the immersion blender cup. Let the ingredients sit for one minute, as the egg yolk settles to the bottom.
- Place the immersion blender into the cup and starting slowly pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom. You can move the immersion lightly up and down to finish. The whole process should take no more than one minute. Add the sour cream. Mix again briefly. Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.
- * Wasabi Mayonnaise: Add 1 teaspoon of powdered wasabi (Japanese horseradish) per 1/2 cup of light mayonnaise.
- * Mango Mayonnaise: Blend 1/2 cup of light mayonnaise with a cup of mango pieces.
- * Garlic Mayonnaise: Stir a teaspoon of crushed or minced garlic and 1/2 teaspoon of dry mustard into a cup of light mayonnaise.
- * Tahini Mayonnaise: Whisk 1 tablespoon each of lemon juice and tahini (sesame-seed paste) into 1/2 cup light mayonnaise.
- * Chutney Mayonnaise: Blend 1/8 cup of chutney and 1/2 teaspoon each of curry powder and lime juice with 1/2 cup light mayonnaise.
- * Sun-Dried Tomato Mayonnaise. Stir 1/8 cup finely chopped sun-dried tomatoes into 1/2 cup light mayonnaise.
- * Pesto Mayonnaise: Stir 1 1/2 tablespoons pesto into 1/2 cup light mayonnaise.
- * Dijonnaise: Stirring 1 1/2 tablespoons of Dijon mustard into 1/2 cup light mayonnaise.
HOMEMADE MAYONNAISE (IMMERSION BLENDER)
Steps:
- Combine all ingredients in a slender tall container.
- Place the immersion blender at the bottom of the container and ensure the blade reaches the egg. If the container is too wide and the blade doesn't reach the egg, this method will not work.
- Turn the immersion blender on and hold it still until the mixture at the bottom begins to thicken (emulsify).
- Once it starts to thicken, very slowly pull the immersion blender up to the top to thicken the rest of the mixture.
- Season with salt and pepper to taste and refrigerate immediately.
Nutrition Facts : Calories 266 kcal, Carbohydrate 1 g, Protein 6 g, Fat 27 g, SaturatedFat 3 g, Cholesterol 164 mg, Sodium 91 mg, Sugar 1 g, ServingSize 1 serving
W30 MAYO - IMMERSION BLENDER VERSION
Homemade mayo that is W30 compliant, and delicious. Using the immersion blender makes this recipe easy. I like a lot of salt - you may want to cut back to 1/2 a tsp if you are salt sensitive.
Provided by Ex-Pat Mama
Categories Very Low Carbs
Time 5m
Yield 1 cup, 32 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients EXCEPT oil in the immersion blender beaker. Allow them to come to room temperature. This is an important step. Cold ingredients will not work. Not at all. Not even a little bit. Don't risk it. Stop. Put the blender down. Go watch TV, take a walk, fold the laundry. Do something but do NOT try to blend your mayo.
- When everything is nice and room temperaturey - blend for 10 seconds or so until thoroughly mixed.
- Slowly, slowly, slowly add in the oil while blending. You may need the whole cup - you may not. If the mayo gets to the consistency you like - STOP adding oil. If you add too much there is no going back!
- Store in the fridge, use within a week.
Nutrition Facts : Calories 61.5, Fat 6.9, SaturatedFat 1, Cholesterol 5.2, Sodium 73.9, Carbohydrate 0.1, Protein 0.1
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