okay so today I'm going to show you how to make mayonnaise in about two minutes with your handy stick blender so all you have to do is get one egg I'm using two because my eggs are pretty small and put them into a wide mouth mason jar you get about two tablespoons of lemon juice I'm using vinegar I don't like the taste as much but I don't have any lemon juice so I'm just gonna use some vinegar you get about a teaspoon of salt I'm using the fancy pink Himalayan kind because I'm fancy that way about a teaspoon of Dijon mustard you can use on the kind out of the jar or the spice is kind and that's brown mustard and then I take about one cup of any kind of light tasting oil that I have on hand and I'm using grapeseed oil and you just put a little bit into the bretton to the jar and you just blend it a little bit to start the emulsification you can see it's a little bit creamy already then I take the rest of the oil and just dump it all into the jar and start blending so here today in San Diego it's like 100 degrees outside so all my ingredients were a little bit hot and the first batch that I made turned out really watery which no problem I just used that for salad dressing but I really wanted mayonnaise and not salad dressing so I put my ingredients in the refrigerator to bring the temperature down to about room temperature and this is working much better so I'm just blending it with my stick blender as you can the other thing is that making mayonnaise the traditional way requires you to drop by drop by painfully drop the oil into the mixer or you know mix my hand and it just ends up taking forever and it's painful and I'm an instant gratification person so this works really well as you see I've been blending for less than a minute and I already have this beautiful homemade mayonnaise that doesn't have any preservatives in it and I did it in less than two minutes so give it a shot it's super easy and I hope you try it .
Video Description:
How to make mayonnaise with a stick blender in less that 2 minutes. Have everything room temperature or just out of the fridge.
1 large egg or 2 small eggs (cold, out of the fridge)
1 tsp Dijon mustard
1 tsp salt
1 cup light-tasting oil (avocado, LIGHT olive oil (not extra virgin - it will taste too strong and bitter...)
Put everything in the jar with only about 1/4 cup of the oil. Blend until creamy. Then add the remainder of the oil and blend for 1-2 minutes until thick. Will keep for 1-2 weeks.