The Pioneer Woman Tasty Kitchen
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Homemade Mayonnaise

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Prep:

Cook:

Level: Easy

System:

36

Description

Make your own mayo…it’s easy and yummier.

Ingredients

  • 1 whole Egg, Room Temperature
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Vinegar
  • 1 teaspoon Dry Mustard
  • ½ teaspoons Salt
  • 1-¼ cup Oil

Preparation

There are dozens of methods for making mayo…this is how to do it with a stick blender.

Set the egg out of the refrigerator for an hour or so, allowing it to come to room temperature.

This recipe does contain raw egg, so if you’re worried about salmonella, you could heat the egg, vinegar, and lemon juice in a double boiler, until it comes to 150 degrees, taking about one minute. Let cool.

Put all ingredients but oil into a vessel the stick blender will fit into. Whirl stuff around a bit.

Add the oil on top of everything.

Turn the stick back on and hold it at the bottom for about 12 seconds. You will see mayo forming at the bottom of the vessel, if it’s see-through.

Slowly raise the stick while still blending, mayo forming magically as you go. Slosh it up and down a few more times. That’s it!

Pictures and step by step instructions at the Related Post link above.

4 Comments

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Avatar of missyaytgim

missyaytgim on 4.30.2010

So, since I am a home cooker in training, can anyone explain to me what a stick blender is? And if I do not have one, can I still make this recipe?

Avatar of Cook and Be Happy

Cook and Be Happy on 3.16.2010

@spiderwoman: I used olive oil and it was way too strong for me. I’m going to try using canola oil next time around.

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spiderwoman on 3.10.2010

I have not made mayonnaise but am wondering what kind of oil do you think makes the best?

Avatar of helefa

helefa on 3.10.2010

I am in shock. I need to try this one out. I’ve been making mayo for years, using a very similar recipe and technique, but in my recipe, the oil needs to be added bit by bit, in a steady stream, while keeping the stick blender mixing in an up and down motion. Failure to do so creates a flopped mayonnaise.
I’ve just got to try it your way, with all the oil added at once. Sounds SO much simpler.
I’m not sure how much 1.25 c. of oil is in liters, but I can easily use 1/2 a L to a single egg. It might be a bit more than that.

Alternatives: You can add any flavorings you like to the mayo. I often put garlic and dill for a really yummy twist.

Quick fix: If you FAIL your mayo (looks like it curdles then falls apart), don’t despair, there IS a way to fix it!
Simply start over with a fresh egg, and start blending. Then, use the wrecked mayo as your “oil” and pour in as you blend. You will have perfect mayo on your second try.

Once you start making your own, you might not want to stop!

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