Link to original recipe with excellent video: Two Minute Mayonnaise
Link to original recipe with excellent instructions: Foolproof Homemade Mayonnaise
(don't use the oils recommended in either of the above recipes)
My Immersion Blender Mayonnaise
(a combination of several recipes plus experience)
(recipe for use in a regular blender or food processor at the end)
|whole-egg mayonnaise egg-yolk-only mayonnaise|
NOTE: It is CRUCIAL to use a tall narrow container slightly wider than the head of your immersion blender. I use a pint size Ball jar. You can use the markings on the jar to measure the oil after the other ingredients have been added.
Wash the egg shells gently with soap and the hottest water you can tolerate (I use rubber gloves). Rinse and dry, then separate the yolks. (Save the shells if you grow tomatoes.)
The yolks will be easier to separate without breaking if the eggs are cold.
You can save and use the whites for meringue, macaroons, or other cooked applications.
4 large egg yolks (raw egg whites have an antinutrient, avedin, so I don't use them)
1 T. water
1 t. mustard powder (prepared mustard contains corn-derived or mold-derived citric acid)
1/2 t. Himalayan pink salt
1-2 T. lemon juice (use lime juice for chili-lime or chipotle-lime mayo)
Optional seasoning - be creative or see below for our favorites
- 1 clove garlic, OR 1 t. horseradish, OR 2 t. additional mustard powder, OR 1 jalapeno, OR 1 t. chipotle powder, OR 1 t. harissa, OR 1/4 c. chive blossoms, OR nothing
- Eden Foods unrefined safflower oil emulsifies well and will keep without separating
- Unrefined almond and walnut oils do not emulsify well and need to be used ASAP
- Unrefined sesame oil has decent emulsifying properties but a strong flavor
- EVOO (extra virgin olive oil) emulsifies well but the blades can damage it and make it bitter. It's best made by hand. Do NOT use refined (light) olive oil.
DIRECTIONSSee note above for how to prepare the egg yolks.
Layer into container in the order specified above.
Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Adjust salt and lemon juice. Store in a sealed container in the refrigerator for up to two weeks.
This makes a creamy mayonnaise. For stiffer mayonnaise, use a 1/4c more oil.
In the comparison photo above I used winter eggs, which are not as dark yellow as summer eggs, so the difference between whole-egg and yolk-only is not as dramatic.
I will often stir in a tablespoon of harissa into the prepared mayo.
BLENDER or FOOD PROCESSOR instructions
If you don't have an immersion blender you can use a regular blender or a food processor, it will just take longer. Put everything except the oil into the work bowl and process until well blended. With the machine running, pour the oil in through the feed tube v-e-r-y s-l-o-w-l-y, the stream should be no thicker than an old-fashioned pencil lead. When it starts to emulsify you can add the oil in a gradually thicker stream.