Blender Lemon Mustard Mayo: Quick & Easy Homemade Recipe

From ordinary products, very simple, fast and easy! Everyone always gets homemade mayonnaise with lemon and mustard using this recipe. The main thing is to have an immersion blender on hand and follow the instructions. Incredibly tasty, thick, completely natural — you can’t buy mayonnaise like this in a store!
cook time: 5 min
Logan Winslow
Blender Lemon Mustard Mayo: Quick & Easy Homemade Recipe

Nutrition Facts (per serving)

696
Calories
78g
Fat
2g
Carbs
2g
Protein

Ingredients (12 portions)

Basic:

Salt 0.5 tsp
Sugar 1 tsp
Lemon juice 2 tsp
Eggs 1 pc
Mustard 1 tsp
Vegetable oil (without smell) 250 ml

Recipe instructions

Step 1

Step 1
How to make homemade mayonnaise with lemon and mustard in a blender? Prepare your food. It is better to choose refined, odorless oil, the same applies to olive oil. Unrefined butter can add a bitter taste to the sauce, which may not be to everyoneʼs taste. The egg must be very fresh. Since it is used in its raw form, take the product only from a trusted manufacturer. It’s better to take mustard that is not very spicy, just let it be tasty.

Step 2

Step 2
Wash the egg thoroughly with detergent and dry with a napkin. Break it into a separate bowl. Try to keep the yolk intact, this is important.

Step 3

Step 3
Wash the lemon, dry it, cut a small piece. Squeeze the juice out of it. I indicated the amount of lemon juice to suit my taste. The author of the original recipe used the juice of half a lemon. See and choose for yourself.

Step 4

Step 4
Take a tall blender glass. Pay attention to the order in which the products are placed, this also matters. First, pour vegetable oil into it.

Step 5

Step 5
Add salt, sugar and lemon juice. The amount of salt is also given according to my taste. You can increase its quantity. Add a spoonful of mustard.

Step 6

Step 6
Now the most important thing. Carefully pour the egg into the glass, being careful not to damage the yolk. It is important! This, in particular, will determine whether you get mayonnaise.

Step 7

Step 7
Take an immersion blender and place it in the glass with the ingredients. Cover the yolk with the “skirt” of the nozzle and press it to the bottom. Begin whisking without lifting the attachment from the bottom of the glass until a thick emulsion begins to form. To be more sure of a good result, beat the egg covered with a blender for 1 minute. Then move the blender up and down the glass. It is when the emulsion from the beaten egg is mixed with vegetable oil that the mayonnaise begins to thicken.

Step 8

Step 8
The mixture will immediately begin to thicken and lighten, literally turning into a sauce before your eyes. The whole process took about a minute. Taste the mayonnaise, add the necessary ingredients (salt, sugar, lemon juice) if necessary and beat a little more.

Step 9

Step 9
The mayonnaise turned out to be completely homogeneous, stable, and beautiful yellowish in color. The taste is very similar to classic Provençal. This quantity of products yielded 300 ml of sauce. It is better to transfer the finished mayonnaise into a glass container and store it in the refrigerator for no more than 4-5 days.

Additional rubrics

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