Homemade Blender Mayonaise Recipes

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.

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.

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.

Steps:

• By hand: Place egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl and whisk together until mixture is smooth and thoroughly combined. Add the oil: Start with one drop at a time and whisk constantly until mixture begins to thicken; add remaining teaspoon lemon juice, then pour in oil in a very slow, steady stream and continue whisking until oil is incorporated and sauce is thick and emulsified. Use immediately or refrigerate in an airtight container for up to 1 week.
• Blender method: Combine egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in the jar of a blender or in a large glass measuring cup, if using a hand blender. Blend until smooth and thoroughly combined. Add oil, starting with one drop at a time, and blend constantly until mixture begins to thicken. Add remaining lemon juice while continuing to blend, and pour remaining oil in a slow and steady stream until oil is incorporated and mixture is thick and emulsified.

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.

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.

Steps:

• Break egg into bottom of 1-quart canning jar or other tall narrow jar. The jar should be only slightly wider than the end of the stick blender.
• Add lemon juice, vinegar, mustard, table salt and white pepper.
• Add 1 cup of vegetable oil.
• Place mixing blades of stick blender (turned off) all the way to the bottom of the jar, pressing down over the egg.
• Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds, until you see mayonnaise form under stick blender's mixing blades.
• Slowly pull stick blender upward until the mixing blades reaches top of jar, taking about 5-seconds to do so. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the top of the jar.
• Chill before using to allow mayonnaise to thicken slightly and for flavors to develop.

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.