Homemade mayonnaise in a blender with mustard and egg

Step-by-step preparation

Cooking time: 5 mins

1. STEP 1

   

   How to make homemade mayonnaise with mustard and egg in a blender? Prepare your food. Take a selected or first category egg. Mustard - table or Dijon, the main thing is that it should be tasty. Vinegar - 9%, but instead of it, wine vinegar, like mine, or lemon juice will do. But I strongly advise using refined oil, as olive oil can give a bitter aftertaste. The amount of salt and sugar is approximate, adjust it to your taste.

2. STEP 2

   

   This mayonnaise is prepared using an immersion blender. Take the glass that comes with it. Put mustard there, add salt, sugar, and vinegar. Beat in the egg. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Pour in all the vegetable oil at once.

3. STEP 3

   

   Lower the blender into the glass so that the blade attachment covers the egg.

4. STEP 4

   

   Turn on the mixer and start beating the ingredients. Almost immediately the mixture will thicken and turn white. When this happens, start moving the attachment up and down, catching all the layers of sauce. If it turns out too thick, add a little more oil. I didn't need this.

5. STEP 5

   

   In less than a minute you will have a large glass of thick mayonnaise. Taste it and add salt or sugar if necessary. It tasted good to me right away.

6. STEP 6

   

   Transfer the prepared mayonnaise into a glass or ceramic bowl with a lid. Store in the refrigerator for no more than 3 days. Use as a usual sauce - for salads, appetizers, hot dishes. Bon appetit!

Comments on the recipe

Natalia M

02.12.2023

4.8

I needed mayonnaise, but I didn't have it at home. You can always find a suitable solution on our website. Making homemade mayonnaise with mustard and egg in a blender turned out to be as easy as shelling pears! Following the steps of the recipe, I mixed all the ingredients in a blender glass. It is very convenient to whisk this sauce in a narrow glass. I tried to keep the yolk intact, so the mayonnaise whips better. By the way, I took a fresh homemade egg from a chicken and washed it well with vegetable cleaner. I whisked the sauce for just a minute, it instantly thickened and brightened. Due to the presence of mustard, the color turned out a little beige. Mayonnaise is very thick! If you need more liquid, I advise you to use a little less oil. I was also satisfied with the taste. The wine vinegar gave the sauce a pleasant, slightly noticeable sourness. I used this sauce in a salad and baked meat with it. It behaves perfectly in any situation, does not delaminate or spread. Thanks for the recipe! I recommend!

olgaS

02.12.2023

4.6

It was the first time I made homemade mayonnaise with eggs, before that I didn’t dare try it, I thought it wouldn’t work. It turned out right away, and how quickly and tasty it was.

Eleanor

02.12.2023

4.6

Thank you very much, it’s just great, within 3 minutes - 0.5 liters of delicious homemade mayonnaise with egg, like in Soviet times, like in childhood. God bless you! Please us with your masterpieces.