Homemade mayonnaise with mustard in a classic blender

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make homemade classic mayonnaise using a blender at home? Prepare all the necessary products. I would like to note right away that to prepare mayonnaise it is necessary to take products of the same temperature, so remove the egg from the refrigerator in advance. You will also need an immersion blender.

2. STEP 2

   

   Pour vegetable oil into the blender bowl. Through trial and error, I came to the conclusion that I use regular refined sunflower oil to make mayonnaise. This is my taste! I tried to make it with olive oil - in my opinion, the mayonnaise on it is a little bitter. Therefore, any vegetable oil without a pronounced taste and smell will do.

3. STEP 3

   

   We will need lemon juice from the lemon, so you can use factory-made lemon juice. If you squeeze juice from a lemon, first wash it with very hot water, so the lemon will release much more juice. Also, use a sieve to prevent lemon seeds from getting into the mayonnaise. Dissolve sugar and salt in lemon juice. Pour the oil into the blender bowl.

4. STEP 4

   

   Also add mustard to the bowl. I took regular Russian mustard - although it is spicy, you won’t feel its pungency in the specified volume of oil. But if you wish, you can use any other mustard, perhaps except for grains.

5. STEP 5

   

   Check the egg first for freshness. To do this, place the egg in a container with water at room temperature: it should sink to the bottom. Mayonnaise requires fresh eggs, because here they are not heat-treated. For the same reason, the egg must be washed well, since a huge amount of dirt and bacteria accumulates on the shell. Beat the egg into the blender bowl with the rest of the ingredients so that the yolk remains intact.

6. STEP 6

   

   If you doubt the purity of chicken eggs, you can take quail eggs on the basis that 1 chicken egg contains 6 quail eggs. Place the blender foot in the bowl, covering the yolk. Turn on at minimum speed, do not lift the blender foot for the first minute, then lift it and mix everything.

7. STEP 7

   

   Mayonnaise tastes just like store-bought mayonnaise, but does not contain any harmful additives. This mayonnaise can be stored in the refrigerator for 3-4 days. Bon appetit!

Comments on the recipe

Galina Peter

14.10.2023

4.7

The recipe is excellent. Mayonnaise turns out tasty and most importantly healthy. And if someone doesn’t have a blender, you can make mayonnaise using a mixer.

Natalia M

14.10.2023

4.6

I haven’t made homemade mayonnaise using eggs yet, I was somehow afraid. But I decided to take an egg from a domestic chicken to be sure of the quality. I even dipped it in a glass of water to determine freshness. The recipe is described in detail, for which special thanks) I did everything according to the instructions, used all the additives. I already had lemon juice ready. As written, I beat the yolk for the first minute, and then beat the whole mass a little. The mayonnaise thickened very quickly! I literally poured it into the gravy boat with a spoon, on which the mayonnaise rose in an impressive mound. It is dense and can be easily spread on bread or dressed in salads. The taste is sour and spicy. The mustard can be felt well, I just made it fresh) The egg is not felt at all and there is no smell either. I liked it better than the store bought one, it doesn’t have the vinegar taste. I used mayonnaise to dress the salad and had some left over for the pasta in the morning. For storage, it is better to cover the mass in contact with cling film so that the top does not dry out. I'm happy with this recipe) The mustard turned out great!

Eleno4ka

14.10.2023

4.9

I made homemade mayonnaise with classic mustard. It’s quick and easy to prepare. You definitely need to pay attention to the temperature of the ingredients, they should be the same, room temperature, then the mayonnaise will quickly thicken when whipped and not separate. Lemon juice can be replaced with table cider vinegar or apple cider vinegar, but of course it tastes better with juice. The mayonnaise turned out delicious, natural, and healthy. I added homemade nuclear mustard, so the mayonnaise acquired a sharpness and piquancy. Thanks to the author for the recipe!

Sweet Katja

14.10.2023

4.5

Why did it turn out liquid? What's wrong please tell me.

Sweet Katja

14.10.2023

4.7

Thanks, I'll try.

Masha470

14.10.2023

4.8

Finally, I found a working recipe for homemade mayonnaise. No matter what recipes I tried, nothing worked. But this time when I was looking for a recipe, I noticed a very important note from the author! THE SAME NOTE: 1. The yolk should remain intact when broken into the bowl! 2. Cover the yolk with the “foot” of the blender and do not lift it for the first minute!!! Believe me, I have seen and tried many recipes, everywhere it is indicated that you need to lower the blender to the bottom, but nowhere does it say that you need to lower it exactly to the whole yolk! And is it important! This time I made homemade mayonnaise with mustard using a classic blender according to this recipe and it’s a MIRACLE!!! Everything worked out! So pay attention to the notes, and special thanks to the author for revealing the secret of perfect homemade mayonnaise!

Airen

14.10.2023

4.8

Good day, thank you to the author, useful recipe. I cook without lemon juice, but I always add olive oil 1:2 or 1:3 with sunflower: it doesn’t taste bitter, and the taste is very pleasant.