Ycaroh's Kitchen blog

Homemade Blender Mayonnaise

maionese

Prep Time

5 minutes

Cook Time

–

Total Time

5 minutes

Servings

8

Yield

1 cup

Calories

Approximately 250 calories per 2 tablespoons
Embark on a culinary adventure right in your kitchen by making your own Homemade Blender Mayonnaise. This recipe simplifies the traditional process, using a blender to effortlessly emulsify the ingredients into a smooth, creamy condiment that surpasses any store-bought version in both taste and texture. Perfect for enhancing sandwiches, salads, or as a base for a variety of dips, this mayonnaise is not only versatile but also customizable to your palate. Whether you’re a culinary expert or a beginner, this blender mayonnaise will become a staple in your fridge, ready to elevate your dishes with its rich, homemade flavor.

Ingredients

  • 1 large egg, at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice or white wine vinegar
  • 1 cup light olive oil or a neutral oil like grapeseed
  • Salt and white pepper to taste
  • Note: To ensure safety, consider using pasteurized eggs.

Instructions

  • Place the egg, Dijon mustard, and lemon juice (or vinegar) in the bottom of the blender. Blend these ingredients on low speed until well combined.
  • With the blender still running on low, slowly begin to drizzle in the oil. Start with a few drops at a time, gradually increasing to a thin, steady stream as the mixture begins to thicken and emulsify.
  • Continue blending until all the oil has been incorporated and the mayonnaise has achieved a thick, creamy consistency.
  • Season with salt and white pepper to taste, blending briefly to incorporate.
  • Transfer the mayonnaise to a storage container. If the mayonnaise is too thick, it can be thinned with a little water, one teaspoon at a time, until the desired consistency is reached.

Tips & Tricks

  • For an aioli variation, add 1 to 2 minced garlic cloves to the blender along with the egg.
  • Experiment with different oils (like avocado oil) and acids (like lime juice) to create unique flavor profiles.
  • Homemade mayonnaise will keep in the refrigerator in an airtight container for up to one week.

Mise en Place

Ingredients

Utensils

  • Large egg
  • Dijon mustard
  • Lemon juice or white wine vinegar
  • Light olive oil or neutral oil
  • Salt and white pepper
  • Blender
  • Measuring cups and spoons
  • Storage container

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