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Foolproof Blender Mayonnaise (Vegetarian) – vegetarian recipe
Stav Kogan

Foolproof Blender Mayonnaise (Vegetarian)

Learn how to make luxuriously creamy, flavorful mayonnaise from scratch in just a few minutes using a blender. This foolproof recipe transforms simple ingredients into the best mayo you've ever tasted.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 cup
Calories: 125
Ingredients Method Nutrition

Ingredients
  

  • 1 large egg, at room temperature
  • ½ tsp (2.5 g / 0.09 oz) ground mustard
  • ½ tsp (3 g / 0.11 oz) salt
  • 1 dash cayenne pepper
  • 1 cup (240 ml) oil (a neutral oil like canola or a 50/50 mix of neutral oil and light olive oil works best)
  • 2 tbsp (30 ml) fresh lemon juice
  • Use room temperature . A cold egg is the number one reason for mayonnaise separating or breaking. Let your egg sit on the counter for 30 minutes before you begin.
  • Fix a broken mayo. If your mayonnaise separates, don't throw it out! In a clean bowl, whisk a fresh egg yolk with a teaspoon of water. Then, very slowly, whisk the broken mayonnaise mixture into the yolk, one teaspoon at a time, until it re-emulsifies.
  • Customize your flavor. Use this recipe as a base! Add a clove of roasted garlic for a quick aioli, fresh herbs like dill or chives, or a pinch of smoked paprika for a different twist.

Method
 

  1. Combine the base.
  2. In the container of your blender or food processor, add the room temperature egg, ground mustard, salt, and cayenne pepper.
  3. Blend for about 30-60 seconds until combined and slightly frothy.
  4. Begin the emulsion. With the machine running on low, begin adding the oil EXTREMELY slowly. Start with just a few drops at a time, then move to a very thin, steady stream. This is the most critical step for creating a stable emulsion.
  5. Continue until you've added about half of the oil.
  6. Add acid and finish.
  7. Once the mixture has thickened noticeably, pour in the lemon juice and blend to combine. With the machine still running, continue to slowly stream in the remaining oil until the mayonnaise is thick, creamy, and glossy. Scrape down the sides as needed.
  8. Store.
  9. Transfer the mayonnaise to an airtight container or jar and store it in the refrigerator. It will keep for up to one week.
  10. Drizzle the oil slowly. We can't stress this enough!
  11. Adding the oil too quickly, especially at the beginning, will prevent the mixture from emulsifying. A slow, thin stream is the key to success.

Nutrition

Calories: 125kcalCarbohydrates: 0.2gProtein: 0.4gFat: 14g

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