Creamy Immersion Blender Mayonnaise
Elevate your culinary creations with this fast and foolproof immersion blender mayonnaise. Homemade mayonnaise has a texture and flavor that far surpasses store-bought varieties, and it's incredibly easy to make. This recipe is designed for success, using the perfect balance of ingredients, allowing the egg yolks to emulsify the oil beautifully. The addition of cold water enhances stability and gives the mayonnaise a light, airy texture. Whether you choose to make it with grapeseed oil for a neutral flavor or experiment with different oils for unique taste profiles, this creamy condiment will become a staple in your kitchen. With clear instructions and helpful notes for variations like lacto-fermentation and oil blending, you’ll be whipping up rich, savory mayonnaise in no time!
8
Servings
300
Calories
9
Ingredients
Ingredients
egg yolks
2 (raw)
fresh lemon juice
1 tablespoon (squeezed)
white wine vinegar
1 tablespoon (none)
Tabasco sauce
1/2 teaspoon (none)
cold water
2 teaspoons (none)
dry mustard
1 teaspoon (none)
salt
1 teaspoon (none)
cayenne pepper
1 dash (none)
grapeseed oil
1 1/2 cups (none)
Instructions
1
Start by gathering your immersion blender and a tall, narrow container (or use the beaker that comes with your blender).
2
In the container, combine the egg yolks, fresh lemon juice, white wine vinegar, Tabasco sauce, cold water, dry mustard, salt, and a dash of cayenne pepper.
3
Carefully pour the grapeseed oil (or your chosen oil) on top of the other ingredients, without stirring.
4
Insert the immersion blender so that the bottom rests on the bottom of the container.
5
Begin blending by pulsing the blender for about three seconds at a time, keeping it in contact with the bottom. Watch as the mixture begins to thicken and emulsify.
6
Once the bottom fourth of the mixture has emulsified, slowly raise the stick blender, moving it up and down to incorporate more of the oil gradually until all oil is mixed in.
7
Blend for an additional 30 seconds, moving the blender around the container to achieve your desired thickness.
8
Transfer the mayonnaise to a clean container, seal, and refrigerate. Ensure to use it within one week for optimal freshness.
Nutrition Information
33.75g
Fat
0.25g
Carbs
0.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes this immersion blender mayonnaise better than store-bought?
Homemade mayonnaise has a texture and flavor that far surpasses store-bought varieties and it is incredibly easy to make with this foolproof method.
What are the primary tools needed for this recipe?
You will need an immersion blender and a tall, narrow container or the beaker that comes with your blender.
How many egg yolks are required?
This recipe requires 2 raw egg yolks to emulsify the oil beautifully.
What is the purpose of adding cold water to the mayonnaise?
The addition of cold water enhances the stability of the emulsion and gives the mayonnaise a light, airy texture.
What type of oil is recommended for a neutral flavor?
Grapeseed oil is recommended for a neutral flavor, although you can experiment with other oils for unique profiles.
How much oil is used in the recipe?
The recipe calls for 1 1/2 cups of grapeseed oil.
Do I need to stir the ingredients before blending?
No, you should carefully pour the oil on top of the other ingredients without stirring before inserting the blender.
What is the correct technique for starting the blending process?
Insert the immersion blender to the bottom and begin by pulsing for about three seconds at a time while keeping it in contact with the bottom.
When should I start moving the blender up and down?
Slowly raise the stick blender and move it up and down once the bottom fourth of the mixture has emulsified.
How long does the final blending stage take?
After initial emulsification, blend for an additional 30 seconds moving the blender around to reach your desired thickness.
What is the shelf life of this homemade mayonnaise?
The mayonnaise should be used within one week for optimal freshness.
How should the finished mayonnaise be stored?
Transfer the mayonnaise to a clean container, seal it tightly, and keep it refrigerated.
What provides the acidity in this recipe?
The acidity is provided by 1 tablespoon of fresh lemon juice and 1 tablespoon of white wine vinegar.
Does this recipe include any spice?
Yes, it includes 1/2 teaspoon of Tabasco sauce and a dash of cayenne pepper for a subtle savory kick.
How many servings does this recipe yield?
This recipe makes approximately 8 servings.
What are the calories per serving?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There is 33.75g of fat per serving.
How many carbohydrates are in this mayonnaise?
The recipe is very low in carbs, containing only 0.25g of carbohydrates per serving.
Is there protein in this mayonnaise?
Yes, each serving contains 0.75g of protein.
How much salt is used in the recipe?
The recipe requires 1 teaspoon of salt.
What type of mustard is used?
The recipe specifies 1 teaspoon of dry mustard.
Can I ferment this mayonnaise?
Yes, the description notes that there are variations available for lacto-fermentation.
What is the total number of ingredients?
There are a total of 9 ingredients used in this recipe.
Can I use a different container for blending?
A tall, narrow container is essential to ensure the immersion blender can properly emulsify the oil and eggs.
Is the lemon juice required to be fresh?
Yes, the recipe specifically calls for 1 tablespoon of freshly squeezed lemon juice.
What happens if I stir the oil into the eggs before blending?
Stirring beforehand may disrupt the emulsification process; it is best to let the oil sit on top before pulsing.
What categories does this recipe fall under?
It is categorized as a condiment, sauce, and emulsified dipping sauce.
Does this recipe contain any sugar or fiber?
According to the nutritional data, this recipe contains no sugar or fiber.
What is the primary preparation for the egg yolks?
The egg yolks are used raw in this preparation.
Can I blend the mayonnaise for longer than 30 seconds?
You should blend until your desired thickness is achieved, though 30 seconds of moving the blender is usually sufficient.