Blender Mayonnaise Recipe
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.
Overview
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.
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.
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