Forget everything you thought you knew about mayonnaise! That jar from the grocery store has nothing on the rich, creamy, and unbelievably fresh flavor of homemade mayo. And the best part? You can whip up this liquid gold in just two minutes with an immersion blender. It’s a total game-changer for sandwiches, salads, and dips. Once you’ve mastered this simple base, get ready to elevate your meals with nine incredible flavor variations, from zesty Cinco de Mayo to robust Roasted Garlic. Let’s get blending!
Ingredients
• Basic Mayonnaise
• MAKES: 1½ cups
• 2 teaspoons fresh lemon juice
• 1 large egg
• ½ teaspoon mustard powder
• 1 teaspoon sea salt
• Pinch of ground black pepper
• 1 cup / 240 ml avocado oil
• Special Equipment
• Immersion blender
• Wide-mouth pint-sized mason jar
• Mayonnaise Variation
• Cinco de Mayo: 1 cup Basic Mayo, ¼ cup restaurant-style salsa
• Dijon Mayo: 1 cup Basic Mayo, 2 tablespoons Dijon mustard
• Honey Mustard Mayo: 1 cup Basic Mayo, ¼ cup Dijon mustard, 1 tablespoon plus 1 teaspoon powdered erythritol
• Pesto Mayo: 1 cup Basic Mayo, 2 tablespoons dairy-free pesto
• Roasted Garlic Mayo: 1 cup Basic Mayo, Cloves from 1 whole bulb roasted garlic (mashed)
• Sun-Dried Tomato Mayo: 1 cup Roasted Garlic Mayo, ¼ cup finely chopped sun-dried tomatoes, 2 teaspoons fresh lemon juice
• Dilly Mayo: 1 cup Roasted Garlic Mayo, ¼ cup chopped fresh dill, 1 teaspoon fresh lemon juice
• Balsamic Mayo: 1 cup Roasted Garlic Mayo, 2 tablespoons balsamic vinegar
• Buffalo Mayo: 1 cup Roasted Garlic Mayo, 2 tablespoons Buffalo wing sauce
Instructions
1. How to Make Immersion Blender Mayo
2. Add all Basic Mayonnaise to a wide-mouth pint-sized mason jar in the order they are listed, starting with the lemon juice and ending with the oil. Allow the to settle for 20-30 seconds.
3. Insert your immersion blender, pressing it firmly to the bottom of the jar. Turn it on high speed and hold it steady for 20 seconds. You will see the mayonnaise magically start to emulsify and thicken from the bottom up.
4. Once the bottom is thick and creamy, slowly tilt and lift the blender up and down to incorporate the remaining oil from the top until the mixture is fully combined and smooth.
5. To create a flavored variation, transfer the fresh mayonnaise to a bowl and stir in your desired variation until well combined. Store in an airtight container in the refrigerator for up to 2 weeks.
Nutritional Information
• Per 2-tablespoon serving of Basic Mayo
• CALORIES: 172
• FAT: 19g
• PROTEIN: 0.5g
• TOTAL CARBS: 0g
• FIBER: 0g
• NET CARBS: 0g
Pro Tips
• Pro-Tips for Perfect Mayo
• Use a wide-mouth jar that is just slightly wider than the head of your immersion blender. This close fit is crucial for creating the emulsion.
• For a more stable and foolproof result, use an egg that is at room temperature, not cold from the fridge.
• Keep the immersion blender pressed firmly to the bottom of the jar until the bottom half has emulsified. Lifting it too early can cause the mayo to break.
• If your mayo breaks, you can often save it. In a clean jar, add a fresh egg yolk and a teaspoon of mustard. Blend, then very slowly drizzle the broken mixture back in while the blender is running.
FAQ
Q: Why won’t my homemade mayonnaise thicken
A: For a successful emulsion, it’s crucial to use a wide-mouth jar just slightly wider than your immersion blender head. Also, use a room-temperature egg and keep the blender pressed to the bottom of the jar until the mixture thickens before lifting it.
Q: How do you fix broken mayonnaise
A: To save broken mayo, add a fresh egg yolk and a teaspoon of mustard to a clean jar. Blend them, then very slowly drizzle the broken mixture back in while the blender is running until it re-emulsifies.
Q: How long does this homemade mayonnaise last
A: You can store the mayonnaise in an airtight container in the refrigerator for up to two weeks.
Q: What kind of oil should I use for this recipe
A: This recipe calls for 1 cup of avocado oil, which contributes to its rich and creamy texture.
