Simple Immersion Blender Mayo
I’ll admit- we buy mayonnaise…we often dont use a lot of mayo, just a bit needed for a sandwich or something, and its handy to have a jar in the fridge. However, when I need to make a salad dressing like my creamy Caesar or ranch dip…it uses a lot more mayo and its worth my time to make mayo.
Servings: 20 servings
- 2 whole eggs
- 1 tbsp lemon juice
- 1 tsp mustard whatever you've got
- 1 fat pinch salt
- 1 1/2 cup “light” oil such as sunflower avocado or canola oil. Olive oil can be used for upto half of this but we dont like it as the main oil…and I love olive oil, so just trust me here.
In your jar/blender, add eggs, lemon juice, mustard and salt.
Blend til combined.
If using immersion blender- keep blender down in the egg mix, I kind of use the immersion blender with the jar to hold the jar against me with it still on the counter to hold it steady.
With the immersion blender on low, slowly pour in your oil so that it takes about 15-20 seconds to pour it all in.
Slowly lift the blender up the jar as the liquid level rises. You'll notice it changing from liquid to emulsified mayo!! Woohoo!
Give it a few pumps up and down after you’ve added all the oil and voila, you’ve got mayo!
It will get a bit thicker after it is in fridge and cold.
If you mayo doesnt come together and stays runny/separated, get a new jar, and put everything but the oil in it.
Blend it, and then instead of using oil to slowly pour in, slowly pour in your “failed” mayo, it should come together well!
Keeps in fridge about a week.
Calories: 151kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 11mg | Potassium: 6mg | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg