Homemade mayonnaise in under 2 minutes from when you open the fridge until it's done. It can't get any easier.
Recipe for mayonnaise (immersion blender)
Homemade mayonnaise in under 2 minutes from opening the fridge to finishing it. It couldn’t be easier.
It is so quick and easy, and it works every time – I think I’ve made this recipe at least 50 times by now. Once I learned this immersion blender trick, I never looked back.
When I make “normal” mayo, I always make sure to have the ingredients out of the fridge well in advance so that they are at the same temperature. It doesn’t matter at all here, where everything just needs to go straight into the jar and be blended.
The recipe requires an immersion blender – if you don’t have one and you want to stir it manually, I recommend doing it without the egg whites – see for example this recipe for homemade stirred mayonnaise.
Servings: servings
Mayonnaise (immersion blender)
Homemade mayonnaise in under 2 minutes from when you open the fridge until it's done. It can't get any easier.
Equipment
- Immersion Hand Blender
Ingredients
- 1 pcs. Egg
- 6 gram Salt
- 5 gram Mustard preferably Dijon
- 5 gram White Wine Vinegar
- Lemon a bit of lemon juice or zest
- 184 gram Oil neutral
Instructions
- Crack the egg into the immersion blender glass.
- Add salt, mustard, white wine vinegar, and lemon juice.
- Finally, pour in the oil, and some say you need to be careful not to hit the yolk, so it doesn't break. However, I've never had a problem with that.
- Put the immersion blender into the glass, making sure it is all the way down before turning it on.
- Once it's on, slowly move it upward until everything is emulsified, and you have a delicious mayo.
- Season to taste with salt, pepper, and lemon juice/zest.
Notes
I have made mayonnaise in many different versions. For example, these: aioli, mayo with cayenne pepper & Bearnaise mayo.
https://youtu.be/kszJZv6gf-8