Homemade mayonnaise, foolproof recipe, in less than 1 minute, with a few simple ingredients that we all have at home, so from now on never be without mayonnaise again. Yes, now that I have discovered the foolproof recipe, never be without mayonnaise again, whether it runs out or you need it just when the jar is empty, only with the greasy remains of mayonnaise and a bitter taste in your mouth and goodbye stuffed focaccia. Making mayonnaise at home is very simple with this method, all you need is a jar, an immersion blender, or a hand blender, and the mayonnaise is made in less than a minute, yes I’m not kidding, it is ready in about 45 seconds, without the need to pour the oil slowly, as was done once with electric whisks, and yes because there mounting mayonnaise well is a really arduous task, and success is not always guaranteed. No problem, the recipe I give you today is foolproof, but follow all the little tips I am about to give you and you will see that it will be a breeze to prepare a delicious mayonnaise at home, so much so that you will not want the packaged one anymore. Pay attention to the movements of the hand blender in the jar, they must be just right. I assure you it is very easy and the taste is amazing, not like some mayonnaises that are a real disappointment.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 1 Minute
- Portions: 8.8 oz of mayonnaise
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for homemade mayonnaise in less than 1 minute
- 1 eggs
- 3/4 cup sunflower seed oil
- 2 tbsp olive oil
- juice of 1/4 lemon
- 3 tbsp white wine vinegar
- 1 pinch salt
- to taste black pepper
Tools to prepare homemade mayonnaise in less than 1 minute
- 1 Jar
- 1 Immersion blender
Steps to prepare homemade mayonnaise
Place the egg inside the jar, be careful not to break the yolk, so it is best if it is very fresh. Add the olive oil, a pinch of salt, the vinegar, better to be generous, at least 3 tablespoons, then the juice of 1/4 lemon and finally the seed oil, which should cover the egg three times, equivalent to about 3/4 cup. The lemon and vinegar are essential to remove the egg flavor, but I assure you that you will not taste it at all, by doing so. If you want to ensure that the mayonnaise is to your liking, add vinegar and lemon at the end a little at a time. To season, you can use black pepper. There is no need to follow a precise order in pouring the ingredients into the jar, only the egg should be placed first, without breaking it.
Now that all the ingredients are in the jar, we leave them there to rest for a moment, to stabilize the ingredients, all at the same temperature. If we have ingredients at different temperatures, the mayonnaise may not mount well, so leave it there for 5 minutes and then proceed.
After 5-10 minutes, we prepare the mayonnaise, immerse the immersion blender into the jar, place it on the egg yolk, with the other hand hold the jar, and with one hand operate the hand blender, keeping it still, at the bottom of the jar, on the yolk. The mayonnaise will start to mount, it will take a moment, gradually, rise, without ever taking the blender out of the mayonnaise, and blend all the oil, until the mayonnaise is perfectly mounted. You can also give light blender hits, and turn it off, without running it all at once. Just a few turns will be enough to get a delicious homemade mayonnaise, and if we want, we can also flavor it to our taste, with a little pepper, chili, or other ingredients we prefer.
Homemade mayonnaise can be kept for a few days in the fridge, well closed, the convenience of having prepared it in the jar, just screw on the lid, and we can store it directly. It will be perfect now that the holidays are coming to dress our beloved Russian salad.
If you want to pasteurize the egg, to eliminate any salmonella risk, you can do it before preparation, or you can use hot oil at 250°F. You need a kitchen thermometer. For the bain-marie, we need to heat the water to a constant temperature of 140°F, in a small pot to keep in contact with the egg in a jar, for about 20 minutes. More simply, you can heat the oil, and use the hot oil to pasteurize the egg.
