Homemade Blender Mayonaise

Susan Cutler


This mayonnaise is made in the blender and whips up very quickly. I like it because it is a small recipe and makes only
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.

☆☆☆☆☆ 0 votes
1 1/4 cups
5 Min
No-Cook or Other


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


1Blend eggs. 1 1/2 tablespoons of the lemon juice, salt, and pepper in blender 30 seconds or until frothy and well-blended.
2With machine running, slowly pour in oil in a very thin stream (this will take 2 or 3 minutes).
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.
3*Tip: For a thicker mayonnaise, slowly add up to 1/4 cup additional oil.
*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.

About this Recipe

Course/Dish: Other Sauces, Dressings
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids