Homemade Mayonnaise In 30 Seconds Recipes

HOMEMADE MAYONNAISE

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.

HOMEMADE MAYONNAISE IN 30 SECONDS

Steps:

• Make sure your egg and oil are at room temperature, this is important. Put your egg and oil in the bottom of a glass jar that fits your immersion blender. Ideally, it should be a close fit.
• Put the immersion blender down into the cup and rest it at the bottom. Turn it on and blend, keeping it at the bottom until you start to see the mayo thicken. Then gently raise the blender head to blend the rest of the mayo. Stop the machine when you see that the entire jar has thickened. Don't over-blend or the mayo will 'break'. Note: If you see that the mixture turns creamy before you have raised the blender, you can stop.
• Give it a stir and then cap the jar and store in the fridge. Eat it up within the week.

BEST EVER HOMEMADE MAYONNAISE

Steps:

• Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
• With the motor still running, slowly add the oil in a thin stream (like string).
• When all the oil is incorporated, keep running the machine for another 10-20 seconds.
• Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.

HOMEMADE MAYONNAISE

Steps:

• Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
• Wash the outside of the egg shell with soap and water.
• Rinse and dry.
• In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
• Turn on low for 1-2 minutes.
• Turn blender off, and scrape sides if necessary.
• Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
• Blend until the consistency of mayonnaise.
• Refrigerate in non-reactive container.
• FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.