homemade olive oil mayo emulsion blender

#HOMEMADE OLIVE OIL MAYO EMULSION BLENDER FULL#
#HOMEMADE OLIVE OIL MAYO EMULSION BLENDER FREE#

Here's an overview of what you'll do to make a great batch of homemade mayo in the food processor or with an immersion blender.

#HOMEMADE OLIVE OIL MAYO EMULSION BLENDER FREE#

Feel free to swap in truffle salt or herb salt if you like.

Use freshly squeezed lemon juice, or half lemon juice and half champagne vinegar.

#HOMEMADE OLIVE OIL MAYO EMULSION BLENDER FULL#

Technically you can use just one egg yolk to emulsify the amount of oil in this recipe, but I prefer to use two for the additional richness and a bit of 'insurance.' It's VERY important that the egg yolks be at room temperature to unlock their full emulsification potential. Use impeccably fresh egg yolks from a source you trust.Both the color and flavor profile will be lighter with safflower oil, but both versions are super. You can choose between a mild-tasting olive oil and a neutral oil like safflower for this recipe.Our immersion blender Hollandaise sauce has been a popular game-changer for a long time now, so I'm not sure why I didn't think to include immersion blender mayonnaise before. This is another fantastic option for making quick, excellent homemade mayonnaise if your food processor doesn't do the trick - in fact, I use it more frequently now than the original.

I've since updated the post for clarity and also to add the immersion blender mayo method. I've gotten occasional comments about the recipe not working, and since I replaced the blade on my Cuisinart after a recall, I've had less consistent results myself. Although most people have success with this method, it can be finicky depending on the exact specs of your food processor. I first published the food processor mayo recipe, adapted from Mark Bittman, way back in 2011. This maximizes the emulsification potential of the yolks. You'll also have all ingredients at room temperature.This recipe has generous ingredient ratios that both taste great and give you a bit of wiggle room to ensure emulsification.The tight fit of the immersion blender in the mixing container plays a similar role. The tiny hole at the bottom of a food processor's plunger controls the speed at which the oil drips into the mixture.They keep the particles suspended together even after the agitation has stopped. The egg yolks (which contain lecithin) and mustard are natural emulsifiers.In this recipe, the agitation caused by the food processor or stick blender disperses and suspends tiny droplets of one throughout the other.Mayo is all about emulsification - basically, forcing oil and water to mix and stay mixed.Whether you have a food processor or an immersion blender, you can make luscious mayo in minutes. That process requires three arms and a steely mental prowess, making it appropriate for only a small fraction of home cooks. Historically, homemade mayo required tedious attention to the snail-paced dribbling of oil into a bowl of egg yolk, acid, and seasonings while whisking as if your life depended on it.

Immersion blender mayo made with safflower oil Why this recipe works

Homemade olive oil mayo emulsion blender