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easy homemade mayonnaise recipe

Mayonnaise

Recipe Author: Sara McCleary
A quick homemade mayonnaise recipe using an immersion blender, aka, stick blender. This is a pretty fail proof recipe for creamy delicious mayonnaise. A great alternative to muscle building, bicep numbing, hand whisking.
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Prep Time 3 mins
Cook Time 1 min
Total Time 4 mins
Course Condiment
Cuisine French
Servings 20
Calories 108 kcal

Ingredients

  • 1 egg yolk
  • 1 teaspoon dijon mustard
  • 1 tablespoon white wine vinegar | or verjuice
  • 1 cup oil |neutral tasting like canola or vegetable
  • pinch of salt

Instructions
 

  • Place egg yolk, mustard, vinegar, and a pinch of salt in the beaker for your immersion blender.
    Try to centre the egg yolk in the middle of the beaker.
  • Place the immersion blender over the top of the egg yolk in the beaker. Make sure the blender is touching the bottom of the beaker.
  • Pour oil into the beaker while the blender is in there and is covering the egg yolk. The blender IS NOT running on at this time.
  • Turn the blender on and allow it to blend the egg yolk, mustard, and vinegar for a few seconds.
    The blender will also start to draw in some of the oil and it will start to emulsify.
  • Once the mixture starts to emulsify start moving the immersion blender upwards to allow more oil to be drawn in.
    Continue doing this until all the oil has turned into a thick creamy mixture, mayonnaise.
  • Don't worry if the mayonnaise looks a little lumpy, and there is a little oil not emulsified. Simply give the mayo a mix with a spoon and it will come together and look creamy.
  • Store in an airtight container in the fridge for up to 7 days.

Notes

HOW TO FIX BROKEN MAYONNAISE
Mayonnaise can break. By break I mean it doesn't go all thick and creamy. Instead, you have a bowl of oily liquid which didn't emulsify. Instead of starting from scratch, there are a couple of tricks you can try to save it.
  1. An Extra Egg Yolk: Place an egg yolk in a bowl. Slowly whisk in the broken mayonnaise mixture. All going well it should come together and thicken. I find simply adding an extra egg yolk to the beaker for the immersion blender and re-blending can be hit and miss.
  2. Boiling Water: Either place the broken mayonnaise in a bowl, and use a whisk, or continue with the immersion blender method. Add 3 teaspoons of boiling water to the bowl and whisk, or to the blender and blend. It should thicken and come together.
 
GENERAL COOK’S NOTES
All oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
  • 1 teaspoon equals 5ml
  • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
  • 1 cup equals 250ml (Nth America use 237ml)
  • 4 teaspoons equal 1 tablespoon
  • I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
 
NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

Nutrition

Calories: 108kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 10mgSodium: 3mgPotassium: 2mgFiber: 1gSugar: 1gVitamin A: 13IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword how to make mayonnaise, stick blender mayo
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