10 5 Minute Homemade Mayo: Round Three

Move over, Julia Child.  I have finally made a successful batch of mayonnaise!

It was so incredibly easy, so fast.

The first time I made mayo, I used my blender.

Didn't work.

While pouring the oil in, it just spattered back into my face.

Then I made it in my food processor.

A little better, but it was hard to slowly pour in the oil...

Then I tried my immersion blender.  I paid $10 for this at my local kitchen store and I LOVE it!  In fact, my kids use it more than I do.  They mix their protein shakes, chocolate milk, pudding, hot cocoa...anything that needs to be stirred.

I love it for pureeing soups (gets all the 'chunkies' out) right in the hot pan.  No need to transfer it to a blender or dirty another dish!

It cleans up so well.  I just fill a drinking cup with soapy water, stick the blender in and pulse it a few times.  Rinse, dry and put away.  Easy!

This is the way I will make my mayo from now on.  It only takes 5 minutes!

I put a room temperature egg (let the whole egg sit in HOT tap water for 15 minutes, then cracked it) into a 16 oz. canning jar that had straight sides.

Put in lemon juice and white wine vinegar,

Some dry mustard powder and salt,

Stuck my immersion blender in it and pulsed till blended...

Turned the blender off, kept it in the jar, and poured the oil in.

I was able to pour all but 2 Tablespoons of the require oil in for this very reason...

You don't want to fill above the MAX line.  Trust me.  My kids have tried this ~

Keep the immersion blender firmly on the bottom of the glass.

Turn it on and keep it there for a full 10-12 seconds.

As soon as you see the white stuff on the bottom,

You can slooooooowly begin to pull up the blender while it's running...

Keep going....keep going...I'm half way there...

All the way till I'm nearly at the top.

Ta ~ Da!

Smooth, creamy, fresh.  Pretty slick for a stick, huh?


5 Minute Immersion Blender Mayonnaise

1 egg, room temperature (put whole in in a bowl and fill with hot tap water.  Wait 15 minutes)
1 t. lemon juice
1 t. vinegar (white, red, apple cider....you choose)
1/2 t. salt
1 t. dry mustard
1 1/4 c. oil (I used canola)


Crack egg into 16 oz. straight side canning jar.
Add vinegar, lemon juice, salt and dry mustard.

Blend ingredients with immersion blender.
Turn blender off and keep it in the jar.
Add oil all at once.
Wait a minute for the oil to settle.
Turn blender back on and hold it at the bottom for 12 seconds.
You will see white mayo beginning to form at the bottom of the jar.
Slowly raise the blender up while blending, till you reach the top.
Slosh the mayo with the blender up and down a few more times to fully incorporate all the ingredients.

Makes almost 2 cups.

Cover and store in fridge for up to two weeks.

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