How to Make Mayonnaise in a Blender
Making homemade mayo is a breeze — give it a whir.
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By Amanda Neal for Food Network Kitchen
There’s something so special about scratch-made mayo — it’s thick, creamy and an instant boost for most any sandwich or spread. It may seem silly to spend time and money making a condiment that’s just as easy to buy in a jar. But using a few pantry staples, you can quickly and easily make delicious mayo at home in your blender.
What is Mayonnaise?
Mayonnaise, or mayo, is a thick and creamy emulsified spread that’s made from pasteurized egg yolks, a neutral oil (such as vegetable or canola oil) and some simple seasonings, such as salt, Dijon mustard and lemon juice. It’s typically used on sandwiches, as a condiment for dipping, or as the base for other sauces and dressings.
The Egg-to-Oil Ratio You Should Know
Before we jump right into how to make mayo in the blender, it’s important to remember a simple egg to oil ratio: 1 large egg yolk will emulsify up to 1 cup of oil. The egg yolk is the magical ingredient that holds everything together, so keeping to this ratio will ensure that you don’t overload the egg and break the emulsification.
How to Make Mayonnaise in a Blender
Start by combining 2 egg yolks, 1 teaspoon each of lemon juice and Dijon mustard, and a pinch of salt in a blender, then puree on low speed until smooth and combined. You may need to scrape down the sides with a rubber spatula to make sure all the ingredients are thoroughly combined.
With the blender running, add 1 cup of vegetable or canola oil in a very slow and steady stream. If it looks like the oil and egg yolk mixture are not blending smoothly, scrape down the sides of blender carafe again, then continue with drizzling in the oil. Slowly adding the oil is key to keeping the perfect emulsion. The mayo will start to thicken and lighten in color as you go.
Once all of the oil is incorporated, taste and adjust the seasoning with more salt and lemon juice. If the mayo is too thick for your liking, you can drizzle in another 1/4 cup of oil or add room-temperature water 1 teaspoon at a time until you reach desired thickness. This recipe will yield about 1 cup of mayo, which you can enjoy on its own or as the base to other fun spreads.
How to Save a Broken Mayo
While it’s much easier and faster to make mayo in a blender than by hand, it’s not always fool-proof. If you add the oil too quickly or don’t blend fast enough, your mayo can break, resulting in a runny, greasy, un-emulsified mess. However, there are a couple tricks for fixing it! You can first blend or whisk a few drops of very hot water into the broken mayo. If this doesn’t work, transfer the broken mayo to a jar, add a fresh egg yolk to the blender, then emulsify the broken mayo into it the same way you did with the plain oil. This should give the mayo more support to regain its emulsification.
How Long Does Homemade Mayonnaise Last?
Refrigerate homemade mayo in an airtight container and use within 7 days for optimal freshness.
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