Homemade olive oil mayo emulsion blender how to#
Recipes: I use this mayo/aioli recipe in my Pulled Pork Sammys and Slaw, Caesar Salad, How To Make a Fantastic Burger, Chicken Salad, and Scottish Salmon Sandwich! For even more recipes visit The La Tourganelle Pinterest Board and Facebook Page. I have success every time using the immersion blender. I have found making mayonnaise in a regular blender to be more of a challenge. You will need an immersion blender (affiliate link). Tips, recipes and what you need: I offer variations below for garlic aioli, chipotle lime mayo etc… If you are using avocado oil I recommend La Tourangelle Avocado Oil (<-buy here) If you are using extra light olive oil I recommend this one. The Recipe: Perfect Homemade Mayo in a Minute
You can leave your mayo plain but it’s also fun to make variations like avocado, chipotle lime, wasabi, sriracha, or garlic aioli! And it’s simple to do and included in the printable recipe below. Turn the immersion blender on low, and let sit on the bottom of the jar for about 30 seconds. While the immersion blender is off, place the blade all the way on the bottom of the jar. Now That You Know How To Make Mayo, Let’s Talk Variations: Add all ingredients in the order listed into a wide-mouth pint Mason jar (or any other jar wide enough to fit an immersion blender). Turn on blender and you will immediately see the mayo thicken up in the center.Ī few seconds later you will see the rest of the ingredients thickening up too.Īnd voila! In about 30-40 seconds you have a rich creamy delicious flavorful mayonnaise loaded with healthy Omega 3-6-9 fats. Important tip: Make sure the blender touches the bottom of the jar and stays there until the last few seconds of blending. Simply put all ingredients in a narrow glass container or mason jar with a wide enough lid to accommodate an immersion blender (affiliate link). If you forget to set the eggs out early you can set them in a bowl of really warm water for 10 minutes. Scrape down the bowl and blitz for 10 seconds until oil is incorporated. As the base thickens, begin pouring the oil in a slow, thin stream. Start blending again, then add the oil very slowly, drop by drop, to the mixture until youve blended in about ¼ cup. So, pull eggs and lemons out of the fridge in advance and set them on the counter for an hour or two. Blend for 20 seconds, then scrape down the sides of the bowl. If any of the ingredients are cold the mayo won’t thicken up. Instructions Add the egg, a pinch of salt and the freshly squeezed lemon juice in a large bowl. Very important: all ingredients must be room temperature. Homemade is not only far superior in taste and texture but in nutrition as well! I use La Tourangelle avocado oil, I love the flavor and it’s health benefits! Store bought mayonnaise is usually made with highly processed oils that are far from healthy. Post sponsored by La Tourangelle Artisan OilsĪll you need for a simple mayonnaise is an egg, juice from half a lemon, a little sea salt and a good quality avocado oil or light extra virgin olive oil. Here are my tips for Perfect Mayo In a Minute! Mayo is actually super easy to make and takes literally 30 seconds, but if conditions are not right there can be trouble.
I have been featuring homemade mayonnaise in a few of my recent posts, so I decided a tutorial was in order! This is where I admit my first two attempts at making homemade mayo were epic fails.
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