Quick Blender Mayonnaise Recipes
BLENDER MAYONNAISE
Provided by Kemp Minifie
Categories Condiment/Spread Egg Mustard Quick & Easy
Yield Makes about 1 cup
Number Of Ingredients 6
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 HOMEMADE MAYONNAISE
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
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
EASY BLENDER MAYONNAISE
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
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
HOMEMADE BEST FOODS/HELLMANNS MAYONNAISE USING STICK BLENDER
This homemade mayonnaise is created very easily in about 10-seconds using a stick (immersion) blender. After chilling in the fridge, this mayonnaise gets slightly thicker and tastes very much like Best Foods/ Hellmann's Mayonnaise.
Provided by Wheres_the_Beef
Categories < 15 Mins
Time 1m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Break egg into bottom of 1-quart canning jar or other tall narrow jar. The jar should be only slightly wider than the end of the stick blender.
- Add lemon juice, vinegar, mustard, table salt and white pepper.
- Add 1 cup of vegetable oil.
- Place mixing blades of stick blender (turned off) all the way to the bottom of the jar, pressing down over the egg.
- Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds, until you see mayonnaise form under stick blender's mixing blades.
- Slowly pull stick blender upward until the mixing blades reaches top of jar, taking about 5-seconds to do so. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the top of the jar.
- Chill before using to allow mayonnaise to thicken slightly and for flavors to develop.
HOMEMADE MAYONNAISE II
This is a fresh, homemade mayonnaise. Be sure to experiment by adding fresh dill, extra dried mustard, or your favorite spices and herbs.
Provided by Deborah Cusick
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 20
Number Of Ingredients 7
Steps:
- Place the eggs, mustard, paprika, pepper, salt, and lemon juice into a blender. Blend on high speed until combined. Then, slowly drizzle in the oil with the blender running. Once the oil has been incorporated, scrape the mayonnaise into a bowl, and adjust the seasonings to taste. Store in the refrigerator up to 3 days.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 0.4 g, Cholesterol 18.6 mg, Fat 22.4 g, Protein 0.7 g, SaturatedFat 3.6 g, Sodium 21.6 mg, Sugar 0.1 g
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