Real Recipes From Real Home Cooks ®

homemade blender mayonaise

a recipe by
Susan Cutler
Anchorage, AK

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.

serves 1 1/4 cups
prep time 5 Min
method No-Cook or Other

Ingredients For homemade blender mayonaise

  • 2
    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

How To Make homemade blender mayonaise

  • 1
    Blend eggs. 1 1/2 tablespoons of the lemon juice, salt, and pepper in blender 30 seconds or until frothy and well-blended.
  • 2
    With 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.
  • 4
    SUCCESS TIPS: *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.