Quick & Easy Low-Fat Immersion Blender Mayonnaise with Flavor Variations
Elevate your culinary creations with this Quick & Easy Low-Fat Immersion Blender Mayonnaise. This homemade version is not only healthier than store-bought alternatives but also incredibly versatile, allowing you to customize it with a variety of flavors. With the use of an immersion blender, you can achieve creamy, luscious mayonnaise in just minutes. This recipe yields 1 cup of mayonnaise, perfect for spreading, dipping, or dressing your favorite dishes. Explore various flavor profiles such as wasabi, mango, garlic, and more to suit your palate. Enjoy this guilt-free condiment that enhances everything from sandwiches to salads!
16
Servings
N/A
Calories
8
Ingredients
Ingredients
Large egg
1 (Use a higher omega-3 brand if available.)
Champagne vinegar or lemon juice
1 tablespoon (Choose based on your taste preference.)
Salt
1/4 teaspoon (To taste.)
Dijon mustard
1/4 teaspoon (For added flavor.)
Honey or granulated sugar
1/4 teaspoon (Used to balance the acidity.)
White pepper or black pepper
1/4 teaspoon (To taste.)
Canola oil or olive oil
1/2 cup (Choose based on your preference.)
Nonfat sour cream or light sour cream
6 tablespoons (For creaminess without the fat.)
Instructions
1
Start by gathering all your ingredients. In a tall container that fits your immersion blender, carefully layer the ingredients in the following order: the egg, followed by the vinegar or lemon juice, salt, Dijon mustard, honey, white pepper, and finally the canola or olive oil.
2
Let the mixture sit for approximately one minute; this allows the egg yolk to settle at the bottom.
3
Insert your immersion blender into the container, ensuring it touches the bottom, and begin pulsing slowly. After a few seconds, you will notice the mayonnaise beginning to emulsify and form at the bottom.
4
Once the mayonnaise starts to thicken, you can gently move the immersion blender up and down to fully incorporate all the ingredients, which will take about one minute in total.
5
After achieving your desired consistency, add the nonfat sour cream and give it a quick mix to combine.
6
Transfer the mayonnaise into a clean, airtight container, cover tightly, and refrigerate. This homemade mayonnaise can be stored in the fridge for up to one week.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary equipment needed for this mayonnaise recipe?
The primary equipment needed is an immersion blender and a tall container that fits the blender head.
How long does it take to prepare this low-fat mayonnaise?
The recipe is designed to be quick and easy, taking just a few minutes of active preparation and one minute of blending.
How much mayonnaise does this recipe yield?
This recipe yields approximately 1 cup of mayonnaise.
What are the serving size and total servings for this recipe?
The recipe provides 16 servings per batch.
Is this mayonnaise recipe considered low-fat?
Yes, this version is lower in fat than traditional mayonnaise because it incorporates nonfat or light sour cream.
What is the recommended order for layering the ingredients?
Layer in this order: egg, vinegar or lemon juice, salt, Dijon mustard, honey, pepper, and finally the oil.
Why must I let the mixture sit for one minute before blending?
Allowing the mixture to sit for one minute ensures the egg yolk settles at the bottom, which is crucial for proper emulsification.
What type of oil should I use for this mayonnaise?
You can use either canola oil or olive oil, depending on your flavor preference.
Can I use lemon juice instead of vinegar?
Yes, you can use either champagne vinegar or lemon juice based on your taste.
What kind of egg is recommended for this recipe?
A large egg is required, and using a brand with higher omega-3 content is recommended if available.
When should the sour cream be added?
The nonfat or light sour cream should be added after the oil and other ingredients have fully emulsified and thickened.
How long can I store this homemade mayonnaise?
You can store this mayonnaise in an airtight container in the refrigerator for up to one week.
What should I do if the mayonnaise isn't thickening?
Ensure the immersion blender is touching the bottom while pulsing, then move it up and down slowly once emulsification begins.
What kind of flavor variations can I make with this base?
You can customize the base with various flavors such as wasabi, mango, or garlic to suit your palate.
Can I use sugar instead of honey?
Yes, granulated sugar can be used as a substitute for honey to balance the acidity.
What type of mustard is best for this recipe?
Dijon mustard is recommended for its specific flavor profile and help with emulsification.
Is white pepper better than black pepper for this recipe?
Both work well; white pepper is often used to keep the mayonnaise visually creamy and white, but black pepper is a valid substitute.
What is the purpose of the nonfat sour cream?
It adds creaminess and volume without the high fat content of adding more oil.
How do I ensure the mayonnaise is smooth?
By using the immersion blender to fully incorporate all ingredients for about one minute total.
Does the container size matter?
Yes, the container should be tall and narrow enough that the head of the immersion blender fits snugly at the bottom.
Can I use light sour cream instead of nonfat?
Yes, both nonfat and light sour cream are suitable options for this recipe.
Is this mayonnaise suitable for sandwiches?
Absolutely, it is perfect for spreading on sandwiches, dipping, or dressing salads.
How much salt should I add?
The recipe calls for 1/4 teaspoon of salt, though you can adjust this slightly to your taste.
Why is this recipe described as healthier?
It uses fresh ingredients, allows for healthy oil choices, and reduces total fat content via sour cream substitution.
Do I need to pulse the blender or run it continuously?
Start by pulsing slowly at the bottom, then once thickened, you can blend more steadily as you move the blender.
What is the texture of this mayonnaise?
The result is a creamy and luscious texture similar to traditional high-fat mayonnaise.
Can I add garlic to make an aioli variation?
Yes, adding garlic is one of the suggested flavor variations to transform this into a garlic mayo or aioli style sauce.
Is there any preparation needed for the ingredients?
The only preparation is gathering and layering them correctly; no pre-mixing is required before blending.
Is this recipe gluten-free?
The listed ingredients are generally gluten-free, but you should always check the labels on your Dijon mustard and vinegar.
How long do I move the blender up and down?
Move the blender up and down for about one minute total to ensure all oil and ingredients are fully incorporated.