Easy Immersion Blender Mayonnaise Recipe
An easy, 2 minute mayo recipe for you to make superior homemade mayonnaise with an immersion blender, plus 4 variations to start you off.
Ingredients
- 2 egg yolks preferably fresh free-range eggs
- ¼ level teaspoon dry mustard or ½ level teaspoon of Dijon mustard
- ½ level teaspoon salt
- ½ - 1 tablespoon red wine or tarragon vinegar or lemon juice
- 1 cup good quality olive oil avocado oil, or another healthy oil of your choice
Instructions
- Choose a jar that you want to use to store your mayo in that has straight sides and a mouth that just fits your immersion blender. Using a good fitting jar for your hand blender will prevent the mayo mix from curdling when blending.
- Place all the ingredients in the jar, adding the oil last, then insert your hand blender into the bottom of the jar.
- Leave the blender blade firmly in the bottom of the jar and turn on your blender. Don't move the blender up and down. The action of the blender will suck the oil down into the blades which will prevent curdling.
- Have any additional flavorings prepared and they can be added now. More oil can be added to thicken up the consistency if needed.
Variation Recipes
- Mayonnaise Chantilly
- Flavor your mayonnaise with a little lemon juice to taste and fold in about ⅛ pint of thick fresh cream. This makes a good dipping sauce for fresh cut up vegetables.
- Tartar Sauce (Sauce Tartare)
- A simple sauce made with the addition of just one teaspoon each of grated onion, chopped capers, gherkins, tarragon, and parsley for a wonderful accompaniment with Fish Cakes Recipe and Fish Balls Recipe.
- Sauce Niçoise
- To the basic mayonnaise recipe, add one tablespoon of thick Tomato Coulis (this is best made from fresh tomatoes), ¼ teaspoon paprika, and one teaspoon fresh tarragon.
- This sauce is a fabulous addition to just about anything!
- Sauce Remoulade
- Add one teaspoon of French mustard, one teaspoon of chopped parsley, one teaspoon chopped chervil, one teaspoon of chopped shallots or onions and one teaspoon of chopped gherkin.
- Add some heat as they do in Louisiana with Cajun spice, horseradish, hot sauce, or curry.
- This dressing is a perfect pair for seafood dishes like this scallops dish, vegetable salads, baked vegetables, and French fries!
Notes
Tips
- It is important to have all the ingredients at room temperature, so if the eggs are usually kept in the refrigerator, leave them out for a few hours before using them or place in a bowl of warm water for 10 minutes.
- The freshly made mayonnaise will keep in the refrigerator for two days. But, if you would like to keep it longer blend in a little lemon juice or vinegar, apple cider vinegar is good or do what I do most often and add some Kombucha.
- If your mayonnaise is too thick, simply beat in a little of the above liquids, a little water or thin cream. Even a little dry white wine works wonders too!
- If your mayonnaise should curdle simply place a fresh egg yolk in a clean bowl and beat in the mayonnaise with a whisk this time, very gradually, spoon by spoon until it is all incorporated.
- A teaspoon of French mustard can also be used instead of the egg yolk.
- With your freshly made mayonnaise you can now make a variety of wonderful French sauces. Here are some great sauces for your everyday dishes and special occasions.
Tried this recipe?Let us know how it was!
