Quick Blender Mayonnaise Recipes

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:

• 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:

• 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:

• 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:

• Place all ingredients except oil in blender. Blend ingredients at high speed for about 10 seconds. As blender continues to run, add oil in steady stream. Run blender for one minute more. You may have to stop blender a few times to scrape done sides with a rubber spatula. Yield about 1 1/2 cups Refrigerate.

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.