Instant hand blender mayonnaise

My handmade aioli from last week totally soothed my butter craved soul but I still needed to conquer the white mayonnaise. I realised that Aioli, made with a pestle or a fork, is yellow and thick. Much more like softened salted butter than mayonnaise as we know it – both in texture and in taste. On the other hand, there is also something definite to be said about the modern day mayonnaise as well. You know – the pale, creamy, whipped emulsion with a bit of a sweetness  that one can make tartar sauce with or slather on burgers, corn, serve with fried fish, make chicken and egg salad with… yum!!.


So when I stumbled on Kenji Lopez’s write up the other day about immersion blender mayos that did not require the artisanal (or chinese-torture-like depending on your frame of mind) drip drip drip of the oil, I decided it was worth a shot. Purist I maybe but consistently diligent is not something anybody will accuse me of being. Given this insight into the self, a 2 minute version sounded like a perfect solution for those days when I just wanted mayo in a minute without my arms getting a workout. The entire operation sounded ridiculously simple. Out came my handblender, a jar, eggs, oil and a lime. 2 minutes down the line I was a convert.

What a marvelous trick this is!! Given how easy this is, I am almost ashamed to say that the resulting mayonnaise is absolutely beautiful. Thick, creamy, white and absolute gratification. All done in a jiffy. At home. With minimum cleanup. Sigh! So much for my for make-things-the-old-way snobbery!
Instant hand blender mayonnaise

Serves: 1 cup

This is so ridiculously easy that the gorgeousness of it's result is unbelievable . As long as you have an immersion blender, you can make this in a jiffy and I promise you, you will never, ever again buy the packaged version with it's chemical preservatives, emulsifiers, dairy and the like. If you make this in a jar with a lid, you could just screw the lid on after you remove the blender stick! How awesome is that? If you are a fan of mayonnaise, this may just change your life!
  • 1 egg
  • Half a lime
  • 3 cloves garlic (optional but I love garlic in my mayonnaise)
  • 1 cup oil that's neutral tasting
  • ½ tsp sugar
  • One pinch salt
  1. Put all ingredients in a glass/glass jar that will exactly fit as Immersion blender. (Critical that the container isn't much bigger than the circumference of the blender)
  2. Immerse the blender stick into glass or jar and switch it on. Slowly tilt it to one side and then very very slowly, bring it up. This needs to happen at a real slow pace and you should see opaque blobs of Mayo float to the surface. The entire process of bringing the blender up to the surface needs to be slow enough that it should take you 1.5 to 2 minutes.
  3. That's it! Enjoying delicious homemade mayonnaise.
- All ingredients should be at room temperature
- The jar width shouldn't be too much wider than the blender
- Do not use extra virgin olive oil since it affects emulsification as well as making the mayonnaise bitter
- Conduct the entire operation in a jar with a lid and you have hardly any clean up at all!
What I learnt:  The incorporation of air does a lot to the texture in the blender mayonnaise. Which is why I think it’s lighter in colour and has a soft, whipped texture. I totally love my aioli but I can see myself using this recipe a lot and very differently at that. While I see the aioli being great as a an elegant spread for fresh bread, a creamer to stir into stews or a hard sauce to go with fish and meat, this one here would be great to make super quick, low effort sauces, flavoured spreads and dips with all kinds of things stirred in (think roasted peppers, mixed herbs, lime juice with cilantro, smoked paprika and garlic). In short, if you’re going to ask me to pick a favourite, I’m not sure I’d be able to. I’d say try both and and tell me what YOU think.
This mayo is perfect for elote. A recipe with corn that I absolutely must share with you guys next.

This mayo is perfect for elote. A recipe with corn that I absolutely must share with you guys next.


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