Blender Mayonnaise

This popular condiment is simple to make at home. The pure and preservative-free mayonnaise turns out creamy and delicious, perfect for all your favorite recipes.

Yields20 Servings
Total Time1 min

Ingredients

 ½ tsp Dijon mustard
 3 egg yolks room temperature
 ½ tsp kosher salt
 1 tbsp white wine vinegar
 1 cup canola oil divided

Instructions

1

Add yolks, vinegar, salt, dijon mustard and 1/3 cup of oil to FourSide or WildSide+ jar and secure lid. Blend on a low speed (speed 1) for 50 seconds.

2

Start running it on a low speed again and near the opening of the plastic lid insert, add remainder of oil in a slow, steady stream until it appears the mayonnaise is nice and thick (approximately 20-30 seconds).

3

Stop the blending as the emulsification process has met its threshold.

4

Keep refrigerated. Will stay good until the expiration date of the eggs you used.

Note: It is very important to drizzle the oil in slowly - slower than you think! The slower you pour, the thicker the mayo will be. Pour it too fast and it will be runny.

Ingredients

 ½ tsp Dijon mustard
 3 egg yolks room temperature
 ½ tsp kosher salt
 1 tbsp white wine vinegar
 1 cup canola oil divided

Directions

1

Add yolks, vinegar, salt, dijon mustard and 1/3 cup of oil to FourSide or WildSide+ jar and secure lid. Blend on a low speed (speed 1) for 50 seconds.

2

Start running it on a low speed again and near the opening of the plastic lid insert, add remainder of oil in a slow, steady stream until it appears the mayonnaise is nice and thick (approximately 20-30 seconds).

3

Stop the blending as the emulsification process has met its threshold.

4

Keep refrigerated. Will stay good until the expiration date of the eggs you used.

Note: It is very important to drizzle the oil in slowly - slower than you think! The slower you pour, the thicker the mayo will be. Pour it too fast and it will be runny.

Blender Mayonnaise

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