Quick & Easy Blender Mayonnaise with Mustard & Egg

The fastest, in a hurry, always turns out! Homemade mayonnaise using a blender with mustard and egg is the easiest recipe for making a delicious, everyone’s favorite sauce. Unlike other recipes, here you will not need to pour in the oil in a thin stream — all the ingredients are whisked at the same time.
cook time: 5 min
Chloe Benton
Quick & Easy Blender Mayonnaise with Mustard & Egg

Nutrition Facts (per serving)

709
Calories
80g
Fat
1g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Salt 0.25 tsp
Sugar 0.25 tsp
Eggs 1 pc
Mustard (dining room or Dijon) 2 tsp
Vegetable oil (refined, odorless) 350 ml
Vinegar (I have wine, you can replace it with lemon juice) 30 ml

Recipe instructions

Step 1

Step 1
How to make homemade mayonnaise with mustard and egg in a blender? Prepare your food. Take a selected or first category egg. Mustard — table or Dijon, the main thing is that it should be tasty. Vinegar — 9%, but instead of it, wine vinegar, like mine, or lemon juice will do. But I strongly advise using refined oil, as olive oil can give a bitter aftertaste. The amount of salt and sugar is approximate, adjust it to your taste.

Step 2

Step 2
This mayonnaise is prepared using an immersion blender. Take the glass that comes with it. Put mustard there, add salt, sugar, and vinegar. Beat in the egg. 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 in all the vegetable oil at once.

Step 3

Step 3
Lower the blender into the glass so that the blade attachment covers the egg.

Step 4

Step 4
Turn on the mixer and start beating the ingredients. Almost immediately the mixture will thicken and turn white. When this happens, start moving the attachment up and down, catching all the layers of sauce. If it turns out too thick, add a little more oil. I didnʼt need this.

Step 5

Step 5
In less than a minute you will have a large glass of thick mayonnaise. Taste it and add salt or sugar if necessary. It tasted good to me right away.

Step 6

Step 6
Transfer the prepared mayonnaise into a glass or ceramic bowl with a lid. Store in the refrigerator for no more than 3 days. Use as a usual sauce — for salads, appetizers, hot dishes. Bon appetit!

Additional rubrics

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