Blender Mayonnaise Recipe
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This popular condiment is simple to make at home. The pure and preservative-free mayonnaise turns out creamy and delicious, perfect for all your favorite recipes.
Total time: 01 M 20 S
Servings: 20
Calories: 110
Ingredients
- 1/2 tsp. Dijon mustard
- 3 egg yolks room temperature
- 1/2 tsp. kosher salt
- 1 tbsp. white wine vinegar
- 1 cup canola oil divided
Nutritional Information
- Serving Size: 1 tbsp.
- Fat: 12g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 60mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 0g
Instructions
- Add yolks, vinegar, salt, dijon mustard and 1/3 cup of oil to FourSide or WildSide+ jar and secure lid. Blend on a low speed (speed 1) for 50 seconds.
- Start running it on a low speed again and near the opening of the plastic lid insert, add remainder of oil in a slow, steady stream until it appears the mayonnaise is nice and thick (approximately 20-30 seconds).
- Stop the blending as the emulsification process has met its threshold.
- Keep refrigerated. Will stay good until the expiration date of the eggs you used.
Note: It is very important to drizzle the oil in slowly - slower than you think! The slower you pour, the thicker the mayo will be. Pour it too fast and it will be runny.
Notes
May substitute canola oil with light olive oil or avocado oil.
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I tried this in the Wildside jar and it didn’t work. Any suggestions?
Please! How can you recommend canola oil? Genetically modified rapeseed, for goodness sake!
We have not tested this recipe in the WildSide jar yet, I would suggest increasing amount by about 50%. Give it a try and let us know how it goes.
Meh!
You should include recipes to accommodate your pre programmed blenders. What does speed 2 mean?
Canola oil isn’t genetically modified, it was bio engineered which is to say you put a white rose beside a red rose to get a pink rose. No DNA modification here. Look it up.
It took me a little time to figure it out but this does work with the preprogrammed blenders. There are little "up" and "down" arrows on the left side of the display. Press the "up" arrow twice to get to Speed 2.
Easy enough to adapt. I avoid canola and soy oils, which is why I make my own mayo. Homemade mayo comes out great using "light" (light-tasting) olive oil.
You don’t say how it didn’t work. Did it not come together into a thick mayo or did it start to then break apart, or what?
I have found that pouring the oil extremely slowly helps. I go through 5 to 7 cycles of the "speed 2" while pouring the oil. It’s a slow dribble.
The other thing that helps is making sure that the oil will solidify in the fridge. I use a "light" olive oil (light tasting) and I will be trying avocado oil soon. Put your bottle of oil in the fridge and see if it becomes solid. If it doesn’t, you probably won’t get a nice thick mayo from it.
Thanks Terez. Mine didn’t emulsify at all… just stayed liquidy. Tried it twice. Seemed like the yolks weren’t voluminous enough to make contact with the "blades" until I added enough of the oil, and then it defeats the purpose of adding the oil slowly. I’ve tried doubling the four-sided jar recipe, and still no luck. I don’t thing refrigerating it will make any difference. FYI, we have stopped using any veggie oil other than olive, grapeseed, and avocado… much healthier, and no GMO’s. I like the mayo recipes in Bittman’s How to Cook Everything, and
I just made a double recipe in my wild side jar. Came out perfect. Tried to figure out what I might be doing different, and the biggest thing I realized is, the ingredients all have to be at room temperature. If you’re using eggs straight from the fridge, it’s a lot iffier.
My double recipe didn’t entirely cover the blades. Most of the blade was covered but the "wings" were sticking up.
I add a teaspoon of water at the beginning. That is also supposed to help it stay together.
And I use whole eggs. The smallest eggs I can find (chicken eggs). When I can get pullet eggs, those are best. The yolks are full size but there’s less white. Barring that, I just use whole eggs.
This time I used avocado oil. The mayo is thick and beautiful.
Apologies if this gets posted twice. Thought I replied but don’t see the post here.
I double the recipe, which starts things out with more in the jar. I use at least a quarter-cup of oil in the jar with the eggs and seasonings. I use whole eggs, not just the yolks.
I use the four-side jar but the amount I start with might be enough to cover the blades on the wild side jar. I have gone up to a half-cup of oil to start at the bottom of the jar.
Well, I will need to try this in the wild side jar next time and report back. I’m out of mayo so it should be soon. (Will need some for the turkey leftovers!)
Any suggestions to replace the egg yolks? I’d like mine to be vegan.
Ingredients should be at room temperature. Eggs do fine on the counter. I put my eggs for mayo out on the counter the day before, sometimes a couple of days before.
Vegan recipe?
I tried to adapt this to make aioli, and the emulsification failed when adding the last 1/4 cup of oil. I substituted lemon juice for vinegar, and crushed garlic for Dijon mustard. I tried this recipe twice, each time led to a failure. I’ve actually tried to make aioli in my blendtec about 6-7 times, all with failures towards the end of adding the oil. I’ve been successful with toum (a Lebanese garlic dip that requires oil emulsification) many times, so I’m at a loss as to what I’m doing wrong here. Does anyone have any ideas? Thanks so much!
Google vegan mayo in blender. Or almonaise.
I didn’t use this recipe but i did use the same settings on my blendtec with wildside. The recipe that I used called for 1/4 cup of oil with the initial pack of ingredients. That was enough for me to start the process.
:) http://www.yogavive.com/blo…
Here’s a recipe that a vegan, gluten free website offered:
Oil-Free Vegan Aioli
makes about 2 cups
Ingredients:
1 1/2 cup organic silken tofu
1/2 cup raw cashews (or pine kernels)
5-8 cloves of garlic
2 tbsp nutritional yeast
juice from 1/2 lemon
1/2 tsp maldon salt
1/2 tsp dijon mustard (optional)
a dash of black pepper
Directions:
Place all the ingredients in a high speed blender/food processor, and run until perfectly smooth. Add more seasoning while tasting if necessary and serve immediately. If stored in a refrigerator, it will keep nicely for up to 3 days or so.
Hahaha.
how long will it keep in the fridge
For those with a Wildside jar here’s a tip that might help the emulsification..I used 3 egg yolks (with maybe 1 egg’s egg whites worth) and a cup of olive oil. First I blended up the yolks, mustard, vinegar, salt on speed 1 and then put the blender to speed 2 while adding the oil slowly. Result: thick mayo!
It’ll keep for 7 days in the fridge.
recipe reads white vinegar and the video states white wine vinegar. Which is best to be used?
soy lecithin
Thank you, thank you, thank you !!!!! I can NEVER understand people going on about canola oil !! I’ve told people that it IS a genetically modified product and they just don’t believe it. If I understand correctly it was ‘created’ in Canada, hence the name CAN (for Canada) and OLA (for oil). Thank you.
Use white wine vinegar. Happy blending!
That stuff is scarey no doubt! I wonder if the liquifed coconut oil would work? I’ve heard it’s available….
For the last 25 years we have made perfect mayo with our Osterizer and the 1st time we attempted the tried and true mayo recipe with the Blendtec it failed. Tried a second time with the above mayo recipe and it too failed. Now we have to borrow our old Oster from our son every time we need mayo. Very disappointed with the Blendtec.
Anti-canola friends, just made this recipe with avocado oil turned out great. Agree with JMil for the wildside jar you need 3 egg yolks.
I just noticed others have had the same problem. Really disappointing. I’m not risking wasting ingredients on this again.
I just tried this. It did not work. I noticed the four side jar is recommended after I attempted to make it. I only have a wild side jar. Does a wild side jar not work for this recipe or is there possibly something wrong with my blender?
Oh give it a rest. I suppose diabetics shouldn’t be using their GMO insulin either. Stop spreading this conspiracy theory, "government is out to get me" paranoia.
As for the oil, just swap it with some other oil. Canola will taste best for just your basic mayo. Olive oil is good, but a bit lighter – add more flavor/seasoning to it.
Just made in my std size blendtec, nice and thick!!
The blender and twister jar are brilliant ,however their is an irritation which is that the recipes are all USA based and some ingredients are difficult to obtain in the UK or a search has to be undertaken to discover the UK equivalent
Blendtec have a growing fan base in the UK please consider producing recipes for the UK using UK ingredients and the names of ingredients that we are used to in the UK it would be greatly appreciated.
I have written to Blendtec before on this subject but did not even receive the courtesy of an acknowledgement.
Kindest regards Mack (Wales) UK
A: Only 25% is genetically modified.
B: What, specifically, is bad about oil from generically modified plants? Be specific.
C: Regardless of A or B, olive oil tastes better anyway.
Hi Mack, we are aware of our growing customer base globally and are taking it into account as we produce recipes going forward, however, a lot of our recipes are from when we started out in the US only and we still want those to be available to those in the US. Thank you for being patient with us as we adapt to our growing needs and thank you for being a Blendtec customer! Have a happy day!
Can anyone tell me where to find the spedds 1, 2, 3, etc. on the total blender wildside? I’v been making mayo in a regular blender for years and now have no idea how to do it in my new blendtec. I don’t want to over blend it.
delicious and thick mayo can be made with the wildside jar, but it takes some practice. I tried and failed 3 times before I called blendtec. I was advised to keep the stream of oil no thicker than angel hair pasta. I followed the above ingredients using olive oil and substituting some dry mustard and paprika in place of the Dijon mustard. Keep the speed on the lowest setting, and keep your oil to a fast drip or a very thin stream. It takes some time. I had to run the speed 1 cycle 15 times to slowly blend the thin stream of oil. The result was amazingly thick mayo.
Thanks, do you mean the + and – buttons. Do I use any other ones in addition?
This is brand new without any kind of owner manual. Thanks for being here online at least.
If you have a total blender, you’ll push the "speed up" button to the respective speed. Happy blending!
Yes, that’s correct. For this recipe, you will only need the + button. Here is a link to the user guide online: http://cdn.blendtec.com/fil…
What no one ever mentions is that the initial mixture, at the point where you add the 3T of oil, sits below the blender’s blades. The blades do not touch the mixture at all, rendering my Blendtec (AND my Cuisinart for that matter) useless in this process. You can’t add more oil to achieve the right height, because you must blend slowly, a teeny bit of a time to achieve emulsion. I am using the Wildside Jar. Any suggestions?
That is not my model. Sure would like some basic instruction on it.
Yes, canola was bred by Keith Downey (who at the time worked for Agriculture Canada) and his team in the early 1079’s — well before current GM techniques were available. Dr. Downey used traditional plant breeding methods on rapeseed to produce canola which is low in erucic acid and glucosinolates.
It’s 1/3 cup of oil at first so it’s a bit more than 3 tbsp. Perhaps that’s the issue?
Thanks for sharing!! I’ve tossed the ingredients so many times using my wildside jar
. But this combo comes out EVERY time! Taste is so much better than store bought mayo :-)
The first time I made mayo with a hand held blender, it worked perfectly. I tried again to triple the recipe with the Blendtec and the blender overheated and cooked the eggs. This should be happening with a $400 blender.
I’ve used a variation of this recipe for years; this one is the best! SO fast to whip up when one runs short of mayonnaise, inexpensive, and so good tasting, also.