Can I make mayonnaise without a stick blender?

Yes, you can use a regular blender or food processor, though the technique differs slightly. Start by processing the egg, mustard, lemon juice, and salt, then add the oil in a very slow, thin stream while the machine runs. You can also make it by hand with a whisk, but be prepared for a serious arm workout!

Why did my mayonnaise not thicken?

The most common reason is adding the oil too quickly, especially at the beginning of the process. Start over with a new egg and add your failed batch to it very slowly, as if it were oil. Other factors might include using cold ingredients or insufficient blending time.

Can I use egg substitute or just egg whites?

Traditional mayonnaise requires the whole egg, particularly the yolk which contains lecithin, a natural emulsifier. While some recipes use just yolks, using egg substitutes typically won't work for homemade mayonnaise.

How can I make this recipe safer regarding raw eggs?

For added safety, use pasteurized eggs available at many grocery stores. Alternatively, you can pasteurize eggs at home by holding them at 135°F (57°C) for about 75 minutes using a sous vide setup or very precise thermometer control.

Homemade Mayonnaise Recipe

Name: Homemade Mayonnaise Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: International
Ingredients: 1 large egg; 1 tbsp dijon mustard; 1 tbsp lemon juice; ¼ tsp salt; 1 cup canola oil

Description

Homemade mayonnaise is a rich, creamy, and versatile condiment that adds incredible flavor to your dishes. This quick and easy recipe requires just a handful of ingredients and a stick blender, making it perfect for whipping up fresh mayo at home. Customize it with your choice of oils or add unique flavors for a personalized touch.

Ingredients

Units Scale

1 large egg
1 tbsp dijon mustard
1 tbsp lemon juice
1/4 tsp salt
1 cup canola oil

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Instructions

Prepare the Ingredients
Add the egg, dijon mustard, lemon juice, and salt into a tight container suitable for blending. This setup will help ensure the perfect emulsion when blending.
Start Blending
Using a stick blender, begin pulsing while streaming in the canola oil very slowly. This gradual addition of oil is crucial to achieving a smooth and stable emulsion. While blending, gently lift the stick blender to allow some air circulation into the mixture.
Emulsify and Thicken
Blend the mixture for a few minutes until it emulsifies and thickens into a creamy mayonnaise. The egg, mustard, and oil work together to create a beautifully silky consistency.
Adjust Consistency (if needed)
If the mayonnaise is still too liquid after blending for a couple of minutes, add a bit more oil and blend again until the desired thickness is achieved.

Notes

For an earthy and richer flavor, replace ⅓ cup of canola oil with ⅓ cup of olive oil.
To make aioli, add one clove of minced garlic to the container and blend it with the rest of the ingredients.
Experiment with flavors: stir in hot sauce, ranch seasoning, or other spices to try out various flavored mayonnaises.
This recipe can be doubled if you use mayonnaise frequently or need a larger batch for salads or other dishes.

Nutrition

Serving Size: 1 tbsp
Calories: 90
Sugar: 0g
Sodium: 60mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 0g
Cholesterol: 10mg