Homemade Blender Mayonaise
1 1/4 cups. You can always have fresh on hand. This recipe uses whole eggs, so it's a little lighter than classic mayonnaise that uses only just the yolks.
I extracted this recipe from my Cooking Club Magazine and made it tonight. It is really good.
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- eggs, pasteurized
- 1 1/2-2 Tbsp
- lemon juice or white wine vinegar
- 1/4 tsp
- 1/8 tsp
- 1 c
- canola oil or extra-virgin olive oil
Egg mixture will begin to thicken after half of the oil has been absorbed. Stir in remaining 1/2 tablespoon lemon juice for more lemon flavor, if desired. Refrigerate, tightly covered, up to 7 days.
*The secret to perfect mayonnaise is adding the oil slowly. If the oil is added too quickly, the mixture will break or curdle.
*To fix curdled mayonnaise, add a new pasteurized egg to a clean blender container. With the blender running, slowly add the curdled mayonnaise mixture into the egg.
*When using the mayonnaise in mildly flavored dishes, prepare it with a light-tasting oil like canola.
*For a more robust flavor, use extra-virgin olive oil. Or, use a combination of canola and extra-virgin.
*Flavor the mayonnaise by adding minced garlic, chopped fresh herbs, orange or lime juice in place of the lemon juice, or curry or mustard to taste.