Best 6 Danis Homemade Blender Mayo Recipes

BLENDER MAYONNAISE

Steps:

• In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

EASY BLENDER MAYONNAISE

Steps:

• crack egg (discard shell), mustard powder, salt, sugar, cayenne pepper, and olive oil (or other oil) in a blender and blend on high until well combined.
• remove cover or through the additions opening slowly add 1/2 cup of vegetable oil.
• then add the juice of one lemon (or the vinegar).
• once the mixture is well combined, slowly add the remaining 1/2 cup vegetable oil.
• the mixture should be well mixed and thick. It will be thinner then you find it at the store but it will thicken further when it is cooled in the fridge.
• Store in the refrigerator in a clean jar.
• Keeps for about one week.

BLENDER HOLLANDAISE

Steps:

• Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

HOMEMADE MAYONNAISE (IMMERSION BLENDER)

Steps:

• Combine all ingredients in a slender tall container.
• Place the immersion blender at the bottom of the container and ensure the blade reaches the egg. If the container is too wide and the blade doesn't reach the egg, this method will not work.
• Turn the immersion blender on and hold it still until the mixture at the bottom begins to thicken (emulsify).
• Once it starts to thicken, very slowly pull the immersion blender up to the top to thicken the rest of the mixture.
• Season with salt and pepper to taste and refrigerate immediately.

DANI'S HOMEMADE BLENDER MAYO

Steps:

• Add whole egg and egg yolks to the blender and pulse for a few seconds.
• Add lemon juice, vinegar, salt, sugar, mustard and paprika. Pulse for 30 seconds (mixture should be pale yellow and runny).
• Keeping the lid on, with the middle plug removed, blend ingredients, adding the oil SLOWLY (and I mean slowly!) , only a few drops at at time at first, and then in a sloooooow steady stream. Mayo will lighten and thicken before your eyes!
• Add salt, pepper, etc to taste, refrigerate and enjoy! Use within a few days, though -- it won't keep like a store brand.

BLENDER HOLLANDAISE

Steps:

• Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown.
• Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.
• Serve immediately or keep sauce warm by placing blender container in warm water.