Immersion blender mayonnaise recipe from Serious Eats
Well hell, this is ridiculously easy… it’s easier than buying mayonnaise actually. I am absolutely certain that many folks here make their own mayo. But if you don’t, this will change you over. The title says “two minute”, but the first minute and a half is getting everything out and measuring the oil and Dijon. You do need an immersion blender, but you should have one anyhow. A cheap one is fine.
Tips:
1) Double the recipe makes just over a pint jar.
2) Don’t wast your time measuring the lemon juice, every time I measured it, half a lemon was almost exactly a tablespoon.
3) Instead of adding kosher salt to taste at the end, add 1/2 teaspoon of table salt at the beginning. It mixes in better that way. That will be plenty salty enough.
The taste is much closer to Kewpie’s than it is to Duke’s/Hellman’s/Kraft. I was going to say it’s a dead ringer for Kewpie’s, but I don’t have any Kewpie’s on hand to compare.
Two-Minute Mayonnaise
Sauces
Prep Time: 2 mins | Cook Time: 2 mins | Servings: 8 servings
Ingredients:
1 large egg
1 tablespoon (15ml) lemon juice (from 1/2 a lemon)
1 teaspoon Dijon mustard
1 medium clove garlic, minced (I left out the garlic, you can always add garlic to anything)
1 cup (240ml) vegetable or canola oil
Kosher salt
Directions:
Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. The egg/lemon juice mixture must reach the blades for this to work (see note). If the mixture does not reach the blades, double the recipe before attempting.
Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Refrigerate in an airtight container for up to 2 weeks.
Notes:
It is imperative that the jar you use be just slightly larger than the head of the immersion blender, and the egg/lemon mixture must be in contact with the blades of the blender before you switch it on for this to work. The head of the blender must be firmly planted against the bottom of the jar until the mayonnaise starts to come together. If you can't find a jar the right size, double the recipe in order to increase the starting volume of the egg/lemon mixture.
If your mayonnaise is watery, that means it has not emulsified properly. Let the mixture settle and separate, then try blending again.
Nutrition:
(per serving)
251 Calories 28g Fat 0g Carbs 1g Protein
Nutrition Facts
Servings: 8
Amount per serving
Calories 251
% Daily Value*
Total Fat 28g 36%
Saturated Fat 2g 11%
Cholesterol 23mg 8%
Sodium 66mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 2%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 13mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: https://www.seriouseats.com/two-minute-mayonnaise
Tips:
1) Double the recipe makes just over a pint jar.
2) Don’t wast your time measuring the lemon juice, every time I measured it, half a lemon was almost exactly a tablespoon.
3) Instead of adding kosher salt to taste at the end, add 1/2 teaspoon of table salt at the beginning. It mixes in better that way. That will be plenty salty enough.
The taste is much closer to Kewpie’s than it is to Duke’s/Hellman’s/Kraft. I was going to say it’s a dead ringer for Kewpie’s, but I don’t have any Kewpie’s on hand to compare.
Two-Minute Mayonnaise
Sauces
Prep Time: 2 mins | Cook Time: 2 mins | Servings: 8 servings
Ingredients:
1 large egg
1 tablespoon (15ml) lemon juice (from 1/2 a lemon)
1 teaspoon Dijon mustard
1 medium clove garlic, minced (I left out the garlic, you can always add garlic to anything)
1 cup (240ml) vegetable or canola oil
Kosher salt
Directions:
Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. The egg/lemon juice mixture must reach the blades for this to work (see note). If the mixture does not reach the blades, double the recipe before attempting.
Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Refrigerate in an airtight container for up to 2 weeks.
Notes:
It is imperative that the jar you use be just slightly larger than the head of the immersion blender, and the egg/lemon mixture must be in contact with the blades of the blender before you switch it on for this to work. The head of the blender must be firmly planted against the bottom of the jar until the mayonnaise starts to come together. If you can't find a jar the right size, double the recipe in order to increase the starting volume of the egg/lemon mixture.
If your mayonnaise is watery, that means it has not emulsified properly. Let the mixture settle and separate, then try blending again.
Nutrition:
(per serving)
251 Calories 28g Fat 0g Carbs 1g Protein
Nutrition Facts
Servings: 8
Amount per serving
Calories 251
% Daily Value*
Total Fat 28g 36%
Saturated Fat 2g 11%
Cholesterol 23mg 8%
Sodium 66mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 2%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 13mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: https://www.seriouseats.com/two-minute-mayonnaise
Comment