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.
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?
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