Homemade Blender Mayonnaise

Prep Time

5 minutes

Cook Time

–

Total Time

5 minutes

Servings

Yield

1 cup

Calories

Approximately 250 calories per 2 tablespoons

Embark on a culinary adventure right in your kitchen by making your own Homemade Blender Mayonnaise. This recipe simplifies the traditional process, using a blender to effortlessly emulsify the ingredients into a smooth, creamy condiment that surpasses any store-bought version in both taste and texture. Perfect for enhancing sandwiches, salads, or as a base for a variety of dips, this mayonnaise is not only versatile but also customizable to your palate. Whether you’re a culinary expert or a beginner, this blender mayonnaise will become a staple in your fridge, ready to elevate your dishes with its rich, homemade flavor.

Ingredients

1 large egg, at room temperature
1 tablespoon Dijon mustard
1 tablespoon lemon juice or white wine vinegar
1 cup light olive oil or a neutral oil like grapeseed
Salt and white pepper to taste
Note: To ensure safety, consider using pasteurized eggs.

Instructions

Place the egg, Dijon mustard, and lemon juice (or vinegar) in the bottom of the blender. Blend these ingredients on low speed until well combined.
With the blender still running on low, slowly begin to drizzle in the oil. Start with a few drops at a time, gradually increasing to a thin, steady stream as the mixture begins to thicken and emulsify.
Continue blending until all the oil has been incorporated and the mayonnaise has achieved a thick, creamy consistency.
Season with salt and white pepper to taste, blending briefly to incorporate.
Transfer the mayonnaise to a storage container. If the mayonnaise is too thick, it can be thinned with a little water, one teaspoon at a time, until the desired consistency is reached.

Tips & Tricks

For an aioli variation, add 1 to 2 minced garlic cloves to the blender along with the egg.
Experiment with different oils (like avocado oil) and acids (like lime juice) to create unique flavor profiles.
Homemade mayonnaise will keep in the refrigerator in an airtight container for up to one week.

Mise en Place

Ingredients

Utensils

Large egg
Dijon mustard
Lemon juice or white wine vinegar
Light olive oil or neutral oil
Salt and white pepper

Blender
Measuring cups and spoons
Storage container

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