Immersion Blender Mayonnaise

[Kim Shook]

I made sherry vinegar mayonnaise yesterday to use in bleu cheese slaw.  I hate cleaning my blender after making mayonnaise. So I wondered if anyone made mayo with an immersion blender. I found some recipes online.  I gave it a try and I’m a complete convert. Everything goes into a jar at the same time. You hit the button and within SECONDS you have mayonnaise. You only have a couple of things to wash, and your mayonnaise is in a jar already!

 

Great texture and consistency.  Here's a link to the directions:  http://www.recipecircus.com/recipes/Kimberlyn/SAUCES/Immersion_Blender_Mayonnaise_.html

 

 

[gfron1]

Such amazing timing.  Training a new guy and today I showed him my version which didn't come out so well.  I'll let him try yours tomorrow.  Thanks!

[Kim Shook]

Great!  Hope it works as well as it did for me!  On tenderhooks now. 

[andiesenji]

Yes.  Have used numerous manual and electric gadgets - immersion blenders included. 

 

I have several of the hand-powered "Mayonnaise mixers" that were marketed in the 1920s and 1930s.

 

Here is one I posted about 7 years ago.   Really handy when the power goes out right in the middle of the process.

Edited August 29, 2014 by andiesenji (log)

[heidih]

This Serious Eats tip has been circulating for a while. http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html

[Hassouni]

This Serious Eats tip has been circulating for a while. http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html

 

Yep, I've used this. Amazing

[Okanagancook]

Me, too. Serious Eats mayo is dead easy. Just made some yesterday.

[Lisa Shock]

I make my own mayo in lots of flavors, too. So it's a really versatile sauce for a lot of different applications and, I don't get tired of sandwiches because sometimes they are dill/lime flavor or ginger/soy flavor or balsamic/basil flavor.

[Anna N]

And then there's milk "mayo" for those who can't tolerate eggs. Made some a couple of weeks ago and it is just as easy b

http://leitesculinaria.com/32983/writings-milk-mayonnaise.html

[Martin Fisher]

It's been my preferred way of making mayo since I first saw it suggested by Wolfgang Puck many years ago.

[ElsieD]

I made mayo for the first time this week using the Serious Eats method. I couldn't believe how easy it was.

[rotuts]

Ill be moving in this direction after my Stash of Hellman's is used up.  might be a while

 

BTW  I gave up lite olive oil a long time ago when I realized it had none of the health benefits of EVOO.

 

it took a while for me to discover this.  before the internet was born.

[gfweb]

The stuff isn't quite as stable as Hellman's over many weeks, but you can make small volumes that get used up before breakage begins.

[gfweb]

LOL

 

FWIW, Kenji Alt says in the above referenced method that EVOO makes for a bitter mayo when made with a high speed blender as opposed to whisking.

[liuzhou]

I've been making mayonnaise this way for around twenty years. Can't remember where I heard about the method. And I would never use EVOO.

[Shel_B]

In one article/recipe I read, it was suggested that making mayo with an immersion blender results in a too thick, or stiff, mayonnaise.  For those who have made an immersion recipe, how do those characteristics compare with your favorite commercial mayo or homemade mayo made in the traditional way?  Is there a way to adjust stiffness or thickness?

[janeer]

I use a mini food processor, same diff

[Kim Shook]

My preferred commercial brand is Duke and I would say that the immersion blender method is very similar in texture and thickness.  Before this, I've used a regular blender and this method seems to produce a slightly thicker mayo than in a regular blender.  

[Franci]

I learned this one on an Italian forum many years ago, makes a lot of mayo but never failed me (I failed with the serious eats instead-never on a hand made mayo) and the whole egg make it somewhat lighter

3 eggs, lemon juice, salt, pepper, your preferred oil, cold water. All the ingredients, beside the cold water, need to be at room temperature.

In the blending cup of the immersion blender put in this order: 1 whole egg, 2 yolks, juice filtered of half lemon, salt and all the oil.

Insert the blender and turn it on, leaving it at the bottom of the cup until the mayo stars forming, then lift slowly and bring it down a couple times until all the oil is incorporated. Adjust salt and acidity, add a tablespoon cold water to stabilize it and stir.

Ps: thanks Anna for the link to the milk mayo. Funny, I ate in the restaurant mentioned in Alentejio, didn't try that sauce.

Edit: forgot the oil 250 ml

Edited August 30, 2014 by Franci (log)

[EnriqueB]

I have always made (and seen my mother make) mayo with an inmersion blender.

 

For sure you can use EVOO for mayo, but not all EVOOs are born equal. It is true that strong EVOOs, like those from Picual olives, are too strong, but with a softer-taste EVOO, such as those from Arbequina olives, it works. My favorite mayo uses 50% refined sunflower oil and 50% arbequina EVOO.

 

If a single hen egg makes too much mayo for what you usually consume, an excellent idea is to use a quail egg, a small tall glass, and a milk frother as the inmersion blender, as is proposed here: http://www.umami-madrid.com/2009/12/23/un-truquito-para-hacer-mayonesa-para-una-sola-comida/