The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Homemade Mayonnaise Using a Stick Blender

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Antilope's picture
Antilope

Homemade Mayonnaise Using a Stick Blender

Have you tried making Homemade Mayonnaise with a Stick Blender?
It's really easy.
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YouTube Video Showing how easy it is to make Mayonnaise with a stick blender (not my video, but I found this great demonstration on YouTube )
https://www.youtube.com/watch?v=_Z_b9CNW7wY
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Homemade Best Foods/Hellmans Mayonnaise using stick blender
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1 whole egg, medium or large size (or 1/4 cup of Original Eggbeaters)
1 Tablespoon lemon juice (bottled ok)
1 teaspoon distilled white vinegar
1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
1/4 teaspoon table salt
dash white pepper
1 cup vegetable (canola*) oil, room temperature
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*Olive Oil will make a strong flavored mayo that tastes very different from
regular mayonnaise. So just be aware of this if you choose to use olive oil.
Canola is a neutral flavored oil that makes a mayo similar to most store brands.
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Break egg into bottom of 1-quart canning jar or other tall narrow jar that
allows you to immerse the mixing blades of a stick blender all the way to
the bottom. The jar should be only slightly wider than the end of the stick blender.
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Add lemon juice, vinegar, mustard, table salt and white pepper.
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Add 1 cup of vegetable oil.
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Place mixing blades of stick blender (turned off) all the way to the bottom
of the jar, pressing down over the egg.
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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.
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Slowly pull stick blender upward until the mixing blades reaches top of jar,
taking about 5-seconds more . The stick blender will turn the oil into
mayonnaise as it is pulled slowly to the top of the jar.
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After chilling in the fridge, this mayonnaise gets slightly thicker and tastes
very much like Best Foods/Hellman's Mayonnaise.
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Makes about 1 1/4 cups of mayonnaise.
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Miracle Whip emergency copycat
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1 cup regular mayonnaise
2 or 3 teaspoons powdered sugar
1/4 teaspoon lemon juice
1/4 teaspoon prepared yellow mustard
dash of paprika
dash of garlic powder
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For people that want to cut back on sugar, I've found you can substitute
1/4 to 1/2 a teaspoon of Stevia sweetener for the powdered sugar.
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Mix well. Use in an emergency then hurry to the store to get more Miracle Whip.
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I like regular mayo and I also like Miracle Whip.
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You can also substitute 1/4 cup of Original Eggbeaters egg substitute for the raw egg. I can't tell the difference when I make my recipe using Original Eggbeaters instead of a raw egg.
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According to the FAQ on the Eggbeaters website, it is double pasteurized and safe to consume raw. So no worries about salmonella when you use Eggbeaters instead of a raw egg.
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Just add the Eggbeaters and spices to the bottom of the mason jar. Press end of the off stick blender over the Eggbeaters and spices. Now add the oil and proceed with the recipe above.
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Wild-Yeast's picture
Wild-Yeast

Works a charm - great for the home kitchen. Remember to use room temperature eggs. Extra-light virgin olive oil yields a light tasting Provence style mayonnaise.

Adding a large clove of minced garlic makes Aioli - great on sourdough bread.

 

Wild-Yeast

dabrownman's picture
dabrownman

I think it was the Galloping Gourmet or someone else on a PBS cooking show, long ago,  do it and went right out and bought a stick blender - what a great kitchen gadget - use it for all kinds of stuff now,

PetraR's picture
PetraR

I make my own Mayonese, it is much nicer and we love it.

I shall try this method for sure.:)