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:

• 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:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

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:

• In a blender, set a low speed, combine the egg yolks, water, lemon juice, and salt.
• Partially cover the open blender with a towel to cut down on spatter and increase speed to high.
• Begin adding olive oil in a slow, steady stream (this should take 5-7 minutes).
• As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen.
• Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.
• Store the mayonnaise in a bowl covered with plastic wrap or in a plastic container with a tight fitting lid up to 4 days.
• *Roasted Garlic Mayonnaise: follow the above recipe, adding 1/4 cup recipe #232091 (Balsamic Roasted Garlic) after the mayonnaise has come together.
• *Red Pepper Mayonnaise: add 1/4 cup Peperonata (recipe #225648) after the mayonnaise has come together.

Steps:

• Stick or "immersion" blenders come with a beaker which fits nicely around the blender. If you don't have this beaker, find a thin, tall container which fits closely around the blender.
• Place the egg yolks, lemon juice, white wine vinegar, Tabasco, water, dry mustard, salt, and cayenne pepper in the beaker.
• Gently pour the grape seed oil (or whichever oil you have decided to use) on top of all the other ingredients in the beaker.
• Place the stick blender in the beaker, with the bottom of the blender resting on the bottom of the beaker.
• Pulse the blender, about three seconds at a time, keeping the bottom of the blender in contact with the bottom of the beaker. Do this until you see the mixture begin to emulsify (i.e. turn thick and white colored).
• Once the bottom fourth of the mixture is emulsified, begin to slowly raise the stick blender, incorporating more of the oil into the emulsification. I use a slow up and down movement, incorporating a bit more oil each time I raise the blender up. Continue until all the oil is incorporated. I continue to blend, moving the blender up and down and around the beaker, for about 30 seconds after all the oil has been incorporated, because I like my mayo to be thick.
• Refrigerate and use within one week.
• *NOTES*: I use grape seed oil, because it is a good neutral-tasting oil, but you could use any kind of oil you like. If you use all olive oil, the mayonnaise will taste predominantly of olive oil, so take that into account, and think about the recipe you will be using the mayo in before you use all olive oil. You can also experiment with using blends of different oils.
• If you are using the stick blender technique, you can make a half recipe, but I wouldn't try a half recipe if you are making the mayo using a food processor.
• TO MAKE LACTO-FERMENTED MAYO:
• Omit the 2 teaspoons cold water and add 1 tablespoon whey instead. Add the whey when you are adding the lemon juice and vinegar. Make the mayo as usual, but when you are finished, leave it to sit out at room temperature for 7 hours before putting it in the fridge. Mayo made this way will last in the fridge for 6 months. I like to use an oil blend in my lacto-fermented mayonnaise - I use 1/3 macadamia nut oil, 1/3 almond oil, and 1/3 extra virgin olive oil.
• TO MAKE WHEY: buy a container of plain whole fat yogurt - make sure it is true plain yogurt, no sugars or anything else added. Also, you DO NOT want "Greek" style yogurt - this yogurt has already been strained and has had most of its whey removed already. Wet some cheesecloth, wring it out, and place it in a strainer over a bowl. Pour in the yogurt, cover with plastic wrap, and let sit on the counter overnight or for 8 hours. The resulting liquid is whey. Place the whey in a sealed container in the fridge - it will keep for up to 6 months. You can eat the concentrated yogurt cheese which is left behind.
• TO PASTEURIZE EGG YOLKS: Gather 3 whisks or forks. Place the egg yolks in a small bowl and use the first whisk or fork to combine the egg yolks with 1 tablespoon lemon juice. Add 2 tablespoons of water to the egg yolk mixture and whisk again. Seal the bowl with plastic wrap and place in the microwave. Heat the egg mixture on high until the surface begins to rise. Once you see this, cook for 8 more seconds, then immediately remove the bowl and whisk the yolks vigorously with a CLEAN whisk. Re-cover the bowl and immediately return to the microwave and heat on high again until the surface begins to rise. Continue for 8 more seconds, then remove and whisk vigourously with the third CLEAN whisk until the mixture is smooth and creamy. The yolks are now safe to use in mayonnaise or other raw-egg preparations. *If making the mayo with the pasturized egg yolks, use only 1 cup of oil - they cannot absorb as much oil as the unpasteurized yolks.*.