Best 7 Homemade Blender Mayonaise Recipes
Indulge in the delightful world of homemade mayonnaise, a culinary masterpiece that transforms simple ingredients into a creamy, versatile condiment. With just a few pantry staples and a trusty blender, you can craft this versatile sauce in minutes. Discover the classic mayonnaise recipe, a timeless favorite, along with variations that tantalize your taste buds. From zesty lemon mayo to vibrant chipotle mayo, these recipes cater to diverse culinary preferences. Prepare to elevate your sandwiches, salads, and dips with the rich, tangy flavors of homemade mayonnaise, a true testament to culinary artistry.
Let's cook with our recipes!
EASY BLENDER MAYONNAISE
This is a fairly simple to make mayonnaise that tastes just like the expensive store-bought kinds. Made from simple household ingredients. Make when you are in a pinch or all the time like I do. I have listed the ingredients with the best choice first and a substitute following for best results use the first choices. There are other mayonnaise recipes on Zaar but I think this one is really worth a try. Note Mayonnaise cannot be made if a thunderstorm threatens, Ingredients should be at room temperature, but I have not had problems using cold eggs and lemons out of the fridge.
Provided by alleycatb
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1692.3, Fat 185.3, SaturatedFat 24.9, Cholesterol 141, Sodium 1598.2, Carbohydrate 9.4, Fiber 0.5, Sugar 6.8, Protein 4.9
BLENDER MAYONNAISE
Provided by Kemp Minifie
Categories Condiment/Spread Egg Mustard Quick & Easy
Yield Makes about 1 cup
Number Of Ingredients 6
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.
CHEF JOHN'S HOMEMADE MAYONNAISE
Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 0.3 g, Cholesterol 25.6 mg, Fat 21.1 g, Protein 0.3 g, SaturatedFat 2.9 g, Sodium 118.1 mg, Sugar 0.1 g
TUNA MAYO RICE BOWL
This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you'd like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, grains and rice, seafood, main course
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
- Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.
EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
HOMEMADE MAYONNAISE IN THE BLENDER
This is a variation on another winner from the wonderful Ms. Paula H. Deen! For variety, I like to add an itty-bitty shake of cayenne pepper, curry powder or chili powder in with the other spices. Minced fresh basil, fresh tarragon, garlic or prepared horseradish are also great add-ins. One teaspoon of sugar (to taste) may be added for more of a salad dressing-type (Miracle Whip) flavor. Let your imagination run free!
Provided by Mercy
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Whizz 1/4 cup of the vegetable oil with the egg, lemon juice, dry mustard and salt in a blender for a few seconds.
- Slowly drizzle the remaining 3/4 cup of vegetable oil into the mixture (through the top hatch) while the blender is running.
- Finally, blend in the hot water.
- Refrigerate until use.
Nutrition Facts : Calories 2004.5, Fat 223, SaturatedFat 29.8, Cholesterol 186, Sodium 1815.8, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 6.5
HOMEMADE BLENDER MAYONAISE
This mayonnaise is made in the blender and whips up very quickly. I like it because it is a small recipe and makes only 1 1/4 cups. You can always have fresh on hand. This recipe uses whole eggs, so it's a little lighter than classic mayonnaise that uses only just the yolks. I extracted this recipe from my Cooking Club Magazine...
Provided by Susan Cutler
Categories Other Sauces
Time 5m
Number Of Ingredients 5
Steps:
- 1. Blend eggs. 1 1/2 tablespoons of the lemon juice, salt, and pepper in blender 30 seconds or until frothy and well-blended.
- 2. With machine running, slowly pour in oil in a very thin stream (this will take 2 or 3 minutes). Egg mixture will begin to thicken after half of the oil has been absorbed. Stir in remaining 1/2 tablespoon lemon juice for more lemon flavor, if desired. Refrigerate, tightly covered, up to 7 days.
- 3. *Tip: For a thicker mayonnaise, slowly add up to 1/4 cup additional oil.
- 4. SUCCESS TIPS: *The secret to perfect mayonnaise is adding the oil slowly. If the oil is added too quickly, the mixture will break or curdle. *To fix curdled mayonnaise, add a new pasteurized egg to a clean blender container. With the blender running, slowly add the curdled mayonnaise mixture into the egg. *When using the mayonnaise in mildly flavored dishes, prepare it with a light-tasting oil like canola. *For a more robust flavor, use extra-virgin olive oil. Or, use a combination of canola and extra-virgin. *Flavor the mayonnaise by adding minced garlic, chopped fresh herbs, orange or lime juice in place of the lemon juice, or curry or mustard to taste.
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the mayonnaise will taste. Use organic, free-range eggs for the best results.
- Make sure the oil is at room temperature: This will help the mayonnaise to emulsify more easily.
- Add the oil slowly: Drizzle the oil into the blender in a slow, steady stream, while the blender is running. This will help to prevent the mayonnaise from breaking.
- Don't over-blend the mayonnaise: Once the mayonnaise has reached a thick, creamy consistency, stop blending. Over-blending can cause the mayonnaise to break.
- Season the mayonnaise to taste: Add salt, pepper, and other seasonings to taste. You can also add herbs, spices, or other flavorings, such as lemon juice, Dijon mustard, or garlic.
- Use mayonnaise within a week: Store the mayonnaise in a covered container in the refrigerator for up to a week.
Conclusion:
Homemade blender mayonnaise is a quick, easy, and delicious way to make your own mayonnaise at home. With just a few simple ingredients and a blender, you can make a mayonnaise that is just as good as, if not better than, store-bought mayonnaise. So next time you need mayonnaise, give this recipe a try.
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