Blender Mayonnaise: Tangy, Mustard-Free Recipe

Delicate, silky, fragrant. Will make any dish tastier! Homemade mayonnaise is prepared without mustard using a blender and is not spicy, fresh and very pleasant to the taste. Lemon juice will add a piquant note to mayonnaise; you can also add garlic or herbs to it.
cook time: 10 min
Ruby Colston
Blender Mayonnaise: Tangy, Mustard-Free Recipe

Nutrition Facts (per serving)

576
Calories
61g
Fat
8g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Salt (or to taste) 1 tsp
Sugar (or to taste) 1 tbsp
Lemon juice 1 tbsp
Eggs 1 pc
Vegetable oil (without smell) 150 ml

Recipe instructions

Step 1

Step 1
How to make mayonnaise without mustard using a blender at home? Prepare your food. Take a large egg, category C1 or C0. Take it out of the refrigerator half an hour before cooking — a warm egg will beat better. Use refined oil, any cold-pressed vegetable oil can start to taste bitter in the finished mayonnaise.

Step 2

Step 2
Take a glass from an immersion blender. Beat the egg into it, being careful not to damage the yolk. 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 75 ml (half) of vegetable oil into the glass with the egg.

Step 3

Step 3
Carefully lower the blender foot so that the “skirt” covers the yolk. Beat the egg and butter until smooth and light in color. Pour sugar and salt into a glass, pour in lemon juice. The amount of salt and sugar can be adjusted to your taste. Use the blender again to mix all the ingredients.

Step 4

Step 4
Pour the remaining oil into the glass. Place the blender foot back into the mayonnaise. Whip it until thick. If the mayonnaise is still liquid, add a little more oil. What to do if mayonnaise still doesn’t thicken? Repeat the process, adding another egg and all the oil to the liquid mayonnaise at once. Whisking again will give you a nice sauce, just in large quantities.

Step 5

Step 5
The mayonnaise according to this recipe is moderately thick and fluid, like medium-fat sour cream. After refrigeration it will thicken noticeably. You can perfect the taste of mayonnaise after whipping by adding the missing ingredients.

Step 6

Step 6
Homemade mayonnaise does not last long, maximum 3 days, as it contains raw egg. Itʼs great for salad dressing. Bon appetit!

Additional rubrics

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