HOMEMADE MAYONNAISE
Make your own creamy, smooth homemade mayo right in your own food processor with this easy homemade mayonnaise recipe!
Provided by Michelle
Categories Sauce
Time 10m
Number Of Ingredients 6
Steps:
- Place all ingredients in a jar or container that fits tightly to your immersion blender (see notes). Allow ingredients to settle for a minute.
- Place head of immersion blender all the way at the bottom of the jar.
- Turn on blender and hold still at the bottom. Do not move until white, creamy, thick mayo forms at the bottom. This will probably take at least 30 seconds.
- Begin to slowly tilt the head to one side. Allow mayo to emulsify before slowly shifting it around in a circle. Then slowly lift the immersion blender to blend in the remaining oil at the top of the jar. Your mayo should now be thick and ready use!
- Add all ingredients except oil to your food processor, and process for about 10 seconds, or until creamy.
- With the food processor still running, begin SLOWLY adding the oil. Start off with just a couple drops. Wait 30 seconds and add a few more drops. Continue this process until you see that the mixture is starting to thicken.
- When the mixture begins to thicken, you can begin pouring in the oil in a steady, thin stream. (Pouring too much, too fast will break the mayo and make it runny). Stop pouring every once in a while to check that the mayo has enough time to incorporate all of the oil before continuing.
- When all of the oil is incorporated, taste to check consistency and check seasonings.
Nutrition Facts : ServingSize 1 tablespoon, Calories 90 kcal, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 109 mg, Sugar 1 g
BLENDER MAYONNAISE
Provided by Kemp Minifie
Categories Condiment/Spread Egg Mustard Quick & Easy
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
HOMEMADE MAYONNAISE RECIPE (IN 1 MINUTE!)
Mayonnaise is incredibly easy to make at home and takes less than one minute to blend. Watch the video above to see how quickly it comes together!
Provided by Lisa Bryan
Categories dressing
Time 3m
Number Of Ingredients 6
Steps:
- Add all of the ingredients (with the oil last) into the jar that came with your stick blender.
- Give the ingredients a minute to settle, with the oil separating on top.
- Place your stick blender in the jar and press it firmly to the bottom. Turn it on and keep it pressed against the bottom of the jar for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
- Once it's all blended, remove the stick blender. Give it a few stirs with a spoon and place in a storage container in the refrigerator. It will stay fresh for up to one week.
Nutrition Facts : ServingSize 2 tbsp, Calories 166 kcal, Fat 18 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 54 mg
HOMEMADE BEST FOODS/HELLMANNS MAYONNAISE USING STICK BLENDER
This homemade mayonnaise is created very easily in about 10-seconds using a stick (immersion) blender. After chilling in the fridge, this mayonnaise gets slightly thicker and tastes very much like Best Foods/ Hellmann's Mayonnaise.
Provided by Wheres_the_Beef
Categories < 15 Mins
Time 1m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Break egg into bottom of 1-quart canning jar or other tall narrow jar. The jar should be only slightly wider than the end of the stick blender.
- Add lemon juice, vinegar, mustard, table salt and white pepper.
- Add 1 cup of vegetable oil.
- Place mixing blades of stick blender (turned off) all the way to the bottom of the jar, pressing down over the egg.
- Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds, until you see mayonnaise form under stick blender's mixing blades.
- Slowly pull stick blender upward until the mixing blades reaches top of jar, taking about 5-seconds to do so. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the top of the jar.
- Chill before using to allow mayonnaise to thicken slightly and for flavors to develop.
MAYONNAISE - IMMERSION BLENDER
Homemade mayonnaise is truly great; most people don't bother to make it because you can buy it so easily in the store, but homemade really is much better.I have never had this recipe fail. I have also made it in a food processor, using the little hole in the pusher to dribble the oil in, but it's just a lot easier and quicker to make it using the immersion blender. Most mayonnaise recipes fail because they call for too much oil. An egg yolk can only absorb about 2/3 to 3/4 of a cup of oil (larger eggs can sometimes take a bit more than 3/4 of a cup). This recipe calls for 1 and 1/2 cups of oil to 2 egg yolks, which is why it emulsifies so well. Also, the 2 teaspoons of water broaden the space between the fat droplets, which helps to create a stronger and more stable emulsion. If you are worried about salmonella you can use pasteurized eggs. See notes below re: lacto-fermented mayonnaise, oil choices, pasteurizing egg yolks, and batch size. "Cooking time" is blending time.
Provided by xtine
Categories Sauces
Time 4m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Stick or "immersion" blenders come with a beaker which fits nicely around the blender. If you don't have this beaker, find a thin, tall container which fits closely around the blender.
- Place the egg yolks, lemon juice, white wine vinegar, Tabasco, water, dry mustard, salt, and cayenne pepper in the beaker.
- Gently pour the grape seed oil (or whichever oil you have decided to use) on top of all the other ingredients in the beaker.
- Place the stick blender in the beaker, with the bottom of the blender resting on the bottom of the beaker.
- Pulse the blender, about three seconds at a time, keeping the bottom of the blender in contact with the bottom of the beaker. Do this until you see the mixture begin to emulsify (i.e. turn thick and white colored).
- Once the bottom fourth of the mixture is emulsified, begin to slowly raise the stick blender, incorporating more of the oil into the emulsification. I use a slow up and down movement, incorporating a bit more oil each time I raise the blender up. Continue until all the oil is incorporated. I continue to blend, moving the blender up and down and around the beaker, for about 30 seconds after all the oil has been incorporated, because I like my mayo to be thick.
- Refrigerate and use within one week.
- *NOTES*: I use grape seed oil, because it is a good neutral-tasting oil, but you could use any kind of oil you like. If you use all olive oil, the mayonnaise will taste predominantly of olive oil, so take that into account, and think about the recipe you will be using the mayo in before you use all olive oil. You can also experiment with using blends of different oils.
- If you are using the stick blender technique, you can make a half recipe, but I wouldn't try a half recipe if you are making the mayo using a food processor.
- TO MAKE LACTO-FERMENTED MAYO:
- Omit the 2 teaspoons cold water and add 1 tablespoon whey instead. Add the whey when you are adding the lemon juice and vinegar. Make the mayo as usual, but when you are finished, leave it to sit out at room temperature for 7 hours before putting it in the fridge. Mayo made this way will last in the fridge for 6 months. I like to use an oil blend in my lacto-fermented mayonnaise - I use 1/3 macadamia nut oil, 1/3 almond oil, and 1/3 extra virgin olive oil.
- TO MAKE WHEY: buy a container of plain whole fat yogurt - make sure it is true plain yogurt, no sugars or anything else added. Also, you DO NOT want "Greek" style yogurt - this yogurt has already been strained and has had most of its whey removed already. Wet some cheesecloth, wring it out, and place it in a strainer over a bowl. Pour in the yogurt, cover with plastic wrap, and let sit on the counter overnight or for 8 hours. The resulting liquid is whey. Place the whey in a sealed container in the fridge - it will keep for up to 6 months. You can eat the concentrated yogurt cheese which is left behind.
- TO PASTEURIZE EGG YOLKS: Gather 3 whisks or forks. Place the egg yolks in a small bowl and use the first whisk or fork to combine the egg yolks with 1 tablespoon lemon juice. Add 2 tablespoons of water to the egg yolk mixture and whisk again. Seal the bowl with plastic wrap and place in the microwave. Heat the egg mixture on high until the surface begins to rise. Once you see this, cook for 8 more seconds, then immediately remove the bowl and whisk the yolks vigorously with a CLEAN whisk. Re-cover the bowl and immediately return to the microwave and heat on high again until the surface begins to rise. Continue for 8 more seconds, then remove and whisk vigourously with the third CLEAN whisk until the mixture is smooth and creamy. The yolks are now safe to use in mayonnaise or other raw-egg preparations. *If making the mayo with the pasturized egg yolks, use only 1 cup of oil - they cannot absorb as much oil as the unpasteurized yolks.*.
More about "stick blender mayo food"
HOW TO MAKE AIOLI IN THE BLENDER OR FOOD PROCESSOR {EASY ...
From laylita.com
4.6/5 (43)Total Time 10 minsCategory Condiments, Sauce
- Combine the egg, garlic, some salt and a couple tablespoons of oil in a blender or food processor, pulse until mixed.
- Add the lemon juice and additional oil, continue blending until you reach the desired consistency.
HOW TO MAKE MAYONNAISE WITH AN IMMERSION BLENDER | KITCHN
From thekitchn.com
2.1/5 (11)Estimated Reading Time 4 minsCategory CondimentCalories 335 per serving
IMMERSION BLENDER OR FOOD PROCESSOR MAYONNAISE - UMAMI GIRL
From umamigirl.com
4.8/5 (38)Calories 129 per servingTotal Time 3 mins
- Into the bowl of a food processor fitted with the blade, place the egg yolk, mustard, lemon juice, salt, and pepper.
- Measure the oil into a liquid measuring cup with a spout. Turn on the food processor. Pour about half of the oil into the white plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify. When the oil level in the plunger gets low, pour in the remaining oil. The whole process should take about two to three minutes. When all the oil has dribbled into the bowl, stop the processor. Stir with a rubber spatula to incorporate any last bits of oil. Taste mayo for seasoning, adding more salt, pepper or lemon juice to taste. Store in an airtight container in the fridge for up to a week.
ONE MINUTE WHOLE30 MAYO (MADE WITH IMMERSION BLENDER) - 40 ...
From 40aprons.com
Ratings 32Calories 200 per servingCategory Condiment
- Place all ingredients in the jar that just fits the head of your immersion blender - if your immersion blender came with a jar, that's perfect. The size of the jar is important, though: the circumference of the jar must be only slightly larger than the head of the blender (letting it fit at all) and the mixture must reach the blades. Let ingredients settle for a few seconds.
- Place head of immersion blender down into the mixture, at the bottom of the jar. Turn on low speed. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head - this will take a few seconds. Increase the speed to medium and then to high. Begin to slowly tilt and lift the immersion blender in order to emulsify all the oil; turn the blender off and use the head to push down the oil at the top if necessary. When all oil is emulsified, remove blender and season with salt to taste.
QUICK & EASY HOMEMADE MAYO (+ VIDEO) - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
4.9/5 (65)Calories 603 per servingCategory Sauces/Condiments
- In a wide-mouth jar, layer your ingredients as follows. First, lemon juice. Second, salt. Third, egg. Finally, light olive oil.
- Wait about one minute, or until the egg is at the bottom of the jar and the oils is sitting at the top of the jar.
- With the immersion blender at the bottom of the jar, press the button to “go” and let it blend for 20 seconds while sitting at the bottom of the jar.
IMMERSION BLENDER MAYONNAISE - YUMMY TUMMY
From yummytummyaarthi.com
Cuisine JapanTotal Time 5 minsCategory CondimentsCalories 260 per serving
- Take egg yolk in a small bowl, add lemon juice, mustard sauce and blend using a immersion blender.
EASY STICK BLENDER MAYO - SALT & LAVENDER
From saltandlavender.com
Reviews 2Category CondimentCuisine AmericanEstimated Reading Time 1 min
- I simply put all the ingredients into the plastic blending cup that came with my stick blender and then blend it all up until the ingredients are emulsified perfectly.
10 BEST STICK BLENDERS 2021 – EXPERT REVIEWS & GUIDE ...
From blenderfolks.com
- Mueller Austria Stick Blender. When one thinks of stick blenders, the name of the company Mueller Austria is the first that comes to the mind.
- KOIOS Stick Blender. Let us now arrive at the discussion of the 800 Watt titanium-reinforced stick blender by the company KOIOS. This fantastic stick blender can be controlled at 12 different speeds.
- Cuisinart Stick Blender. Cuisinart is a leading company better known for manufacturing appliances that find their best uses in the kitchen.
- Chefman Stick Blender. With this stick blender, you will receive blades and a shaft made from stainless steel. No doubt, both of these attachments are very sturdy and robust.
- KitchenAid Stick Blender. This is a two-speed stick blender that has a cranberry-colored design. But if you don’t want this bright color, you can also look up at the other 14 color options.
- Braun Stick Blender. This quick multi blender by Braun is now going to discuss on number five of this list of best stick blenders. It has a black design, and its shaft and blades are made from stainless steel of very high quality.
- OVENTE Stick Blender. This is one of the few stick blenders in the market that is loved for its functionality and life by hundreds of people.
- Auxcuiso Stick Blender. This light blue stick blender is one of the most aesthetic and good looking stick blenders that I have come across while I made this list.
- YISSVIC Stick Blender. This is a 4-in-1 stick blender product where you will get a stick blender, a whisk, and two blending jars. Out of the two, one of the jars can be used as a chopper.
- New House Kitchen Stick Blender. There are four colors that this stick blender is available in. These colors are – ivory, turquoise, red, and black.
TWO-MINUTE MAYONNAISE RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 30Calories 251 per servingCategory Condiments And Sauces, Condiment
STICK BLENDER MAYO | THE EASIEST WAY OF MAKING MAYO AT ...
From thatothercookingblog.com
Reviews 9Estimated Reading Time 4 mins
HOW TO MAKE MAYONNAISE | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine FrenchCategory Side, Condiment
HOMEMADE MAYONNAISE IN ONE MINUTE! - LITTLE SPOON FARM
From littlespoonfarm.com
5/5 (1)Category CondimentCuisine AmericanCalories 126 per serving
30-SECOND IMMERSION BLENDER MAYONNAISE - DANA MONSEES ...
From realfoodwithdana.com
Servings 1Total Time 5 minsEstimated Reading Time 3 mins
THE 8 BEST IMMERSION BLENDERS, TESTED BY EXPERTS
From thespruceeats.com
Estimated Reading Time 9 mins
BAMIX STICK BLENDER ACCESSORIES AND ATTACHMENTS • FROM ...
From fromcooktochef.com
Estimated Reading Time 7 mins
STICK BLENDER MAYO – THAT OTHER COOKING BLOG
From theothercookingblog.wordpress.com
Estimated Reading Time 3 mins
STICK-BLENDER MAYO/AIOLI | PALEO CONDIMENTS, FOOD ...
From pinterest.com
DESK - BLEND SWAP
From blendswap.com
FOOD WISHES VIDEO RECIPES: HOMEMADE MAYONNAISE - THE ...
From foodwishes.blogspot.com
HOMEMADE MAYONNAISE USING IMMERSION BLENDER - ALL ...
From therecipes.info
HOW TO MAKE MAYONNAISE IN A BLENDER - FOOD NETWORK
From foodnetwork.com
ONE MINUTE HOMEMADE MAYONNAISE (WITH A STICK BLENDER ...
From vitalityhealthworks.com
BASIC STICK BLENDER MAYO RECIPE | THE DINNER LADIES
From dinnerladies.com.au
STICK BLENDER MAYO RECIPES
From tfrecipes.com
MAYONNAISE WITH THE STICK BLENDER METHOD RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE HEALTHY MAYO WITH A STICK BLENDER IN 10 SECONDS ...
From old.passionatehomemaking.com
MAYO!!!!!! - PAGE 2 - FOOD, DRINK AND CONDIMENTS - WHOLE30
From forum.whole30.com
ANOTHER STICK MIXER MAYO QUESTION! : COOKING
From reddit.com
MAYONNAISE - FOR STICK BLENDER RECIPE - CUISINART.COM
From cuisinart.com
MAYONNAISE RECIPE: HOW TO MAKE AN EPIC DIY MAYO IN 2 MINUTES
From lifehacker.com.au
STICK BLENDER MAYO RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
WHAT DO YOU USE A STICK BLENDER FOR? - JACANSWERS
From jacanswers.com
MAYO FAIL :( DISCOURAGED, PLEASE HELP! - FOOD, DRINK AND ...
From forum.whole30.com
ORANGE BLENDER - JEWEL’S FABRIC STASH
From jewelsfabricstash.com
STICK BLENDER MAYO - ESMESALON.COM
From esmesalon.com
STICK BLENDER GARLIC MAYO LEADING MANUFACTURER FROM CHINA
From flyingappliances.com
EASY STICK BLENDER MAYO - PINTEREST.COM
From pinterest.com
THE BEST MAYO YOU'VE EVER MADE - THE WHOLE30® PROGRAM
From whole30.com
CAN I MAKE BREADCRUMBS WITH A STICK BLENDER?
From dailydelish.us
HOW TO MAKE MAYONNAISE | EASY MAYO RECIPE WITH STICK BLENDER
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love