Mohamed Shili This easy, creamy julia child blender mayonnaise recipe is a quick and versatile condiment, perfect for enhancing your favorite dishes. Using common ingredients like egg yolks, Dijon mustard, and a light oil, you can whip up this classic sauce in no time. The key feature of this recipe is its adaptability; you can customize the flavor by adding herbs, garlic, or spices to suit your taste.
Ingredients Needed
- 1 whole egg
- 1 ½ teaspoons lemon juice (½ tbsp)
- 1 teaspoon white wine vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- 1 cup avocado oil or light olive oil
How To Make Blender Mayonnaise
- Add ingredients to a jar: Place the egg, lemon juice, vinegar, mustard, and salt in a tall jar (preferably the one that came with your immersion blender). Slowly pour the oil on top and let it settle for a minute.
- Blend without moving: Insert the immersion blender, making sure it covers the egg yolk. Press it firmly to the bottom, turn it on, and let it blend for 10–15 seconds without moving.
- Emulsify completely: Once the mayonnaise starts to thicken, slowly move the blender up and down until fully combined and creamy.
- Store properly: Stir the mayonnaise and transfer it to an airtight container. Refrigerate immediately.
Recipe Tips
- Use room temperature ingredients: Ensure all ingredients are at room temperature to help the mayonnaise emulsify properly.
- Add oil slowly: Begin by adding the oil drop by drop, then gradually increase to a thin stream as the mixture thickens. This prevents the mayonnaise from breaking.
- Choose a neutral-flavored oil: Opt for oils like avocado or light olive oil to avoid overpowering the mayonnaise’s flavor.
- Incorporate an acid: Adding lemon juice or vinegar not only enhances flavor but also stabilizes the emulsion.
- Whisk continuously: Maintaining a steady whisking motion ensures a smooth and creamy texture.
How To Store Leftovers
Transfer leftover blender mayonnaise to an airtight container and refrigerate immediately. Homemade mayonnaise can be stored in the refrigerator for up to one week. Always use a clean utensil when scooping to prevent contamination.
Nutrition Fact
Serving Size: 1 tbsp
- Calories: 100 kcal
- Total Fat: 11g
- Saturated Fat: 1.5g
- Cholesterol: 10mg
- Sodium: 40mg
- Potassium: 2mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 0g
Try More Recipes:
Julia Child Blender Mayonnaise
Description
This easy, creamy julia child blender mayonnaise recipe is a quick and versatile condiment, perfect for enhancing your favorite dishes. Using common ingredients like egg yolks, Dijon mustard, and a light oil, you can whip up this classic sauce in no time. The key feature of this recipe is its adaptability; you can customize the flavor by adding herbs, garlic, or spices to suit your taste.
Ingredients
Instructions
- Add ingredients to a jar: Place the egg, lemon juice, vinegar, mustard, and salt in a tall jar (preferably the one that came with your immersion blender). Slowly pour the oil on top and let it settle for a minute.
- Blend without moving: Insert the immersion blender, making sure it covers the egg yolk. Press it firmly to the bottom, turn it on, and let it blend for 10–15 seconds without moving.
- Emulsify completely: Once the mayonnaise starts to thicken, slowly move the blender up and down until fully combined and creamy.
- Store properly: Stir the mayonnaise and transfer it to an airtight container. Refrigerate immediately.
Notes
- Use room temperature ingredients: Ensure all ingredients are at room temperature to help the mayonnaise emulsify properly.
- Add oil slowly: Begin by adding the oil drop by drop, then gradually increase to a thin stream as the mixture thickens. This prevents the mayonnaise from breaking.
- Choose a neutral-flavored oil: Opt for oils like avocado or light olive oil to avoid overpowering the mayonnaise’s flavor.
- Incorporate an acid: Adding lemon juice or vinegar not only enhances flavor but also stabilizes the emulsion.
- Whisk continuously: Maintaining a steady whisking motion ensures a smooth and creamy texture.
