When I first started making homemade mayo, I made it in a blender with the "drizzle the oil slowly" method that was kinda involved... and kinda a mess.
After having my blender mayo "break" a couple of times...I was ready to try something different. I decided to switch to the Immersion Blender or "stick blender" method and I've never looked back. It's SO much easier. ("break" means when the mayo doesn't emulsify and you end up with a salad dressing consistency...which you can still use for dressings, etc...but it sucks when that happens. It makes me sad.)
So, I decided to try an inexpensive one... KitchenAid Immersion Blender, stainless steel, and it came with a BPA free mixing container with lid...perfect for mixing and storing! They have this stick blender in Tiffany Blue and other fun colors! Tempting, but I went with the stainless color.
Basic EASY Mayo Recipe: seriously, so easy.
- 1 large egg
- 1 1/2 tablespoons fresh lemon juice (I like to use 1 tablespoon lemon juice and 1/2 tablespoon Bragg's Apple Cider Vinegar because I like that tangy taste best with that combo)
- a big pinch of salt
- 1 cup light-tasting olive oil - this is KEY. (I use Bel'Olio extra-light tasting olive oil...I find it in large containers at Costco) You can also use avocado oil if you like.
Place all of the ingredients in a mason jar or a container similarly shaped that just fits the head of the immersion blender. The pint jars with lids at Sprouts by the bulk bins works perfect! Wait just a moment for the egg to settle on the bottom, beneath the oil. Place the stick blender all the way in the bottom, over the egg, and turn on. If there are two speeds, choose high. Don't move it, leave it there for about 20 seconds...the magic starts to happen immediately! When the emulsified mayo starts reaching the top, start to raise the blender slowly toward the top, without lifting it out! Once it looks like mayo...now you can move it up and down a bit to make sure the oil is completely mixed. That's it! No drizzling, no room-temp anything...easy peasy!! Look at how perfect it turns out...the perfect consistency. And it's made with healthy fats, not Soybean Oil and all the other crap in store-bought mayonnaise! :)
To turn it into pesto mayo...after making the basic recipe, add 1 cup fresh basil leaves and 2-3 large cloves of garlic. Mix again until combined. To turn it into spicy mayo, add a little hot sauce and blend. To turn it into chipotle mayo, add some chipotle spice or paprika! To turn it into tartar sauce, add some fresh dill, diced pickles and extra lemon (i leave out the pickles because I don't do pickles.) You can use this as a base for all kinds of dips, sauces and dressings.
Check out my video of me making my Mayo! I sent this video to my June Whole30-ers...
Don't have a stick blender? That's ok! Check out my other post on how to make it in a blender! But take it from me, getting a stick blender, even just for this purpose is totally worth it. The link to the exact one I have is in the beginning of this post.
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