Homemade Whole Egg Mayo in a Blender

This entry was posted in Foods, General Musings, Health & Food by Cleave on

Recipes_From_The_FridgeHere is a smart tasty mayonnaise recipe that is easy to make. You can make it any time you need to and with your regular blender that you use for drinks and smoothies. It takes in all about 15 minutes and my wife constantly begs me to make it, she thinks it tastes that good.

Before you begin you want to make sure you have a blender that is multi speed. You may wonder why this is so or why not make a large batch at once, the answer is simple, heat. I once tried to make a large batch and wound up with oily scrambled eggs instead of a spreadable condiment. If you have speeds that are too fast or the blender has to work too hard the oil will heat us and not create the emulsion that you need. It will literally cook your eggs instead of blending it with the ingredients that you use.

Other items that you will need, a container to drizzle you oil. I use a clear funneled condiment container, like you see for mustard and ketchup. It works great and fits perfectly in the top of the blender where the small clear cap is located. The last thing that you will need is a glass jar to store your new creation in.

Ingredient list

2 large eggs
2 tbsp. olive oil (or other healthy non heating oil)
1 cup soy oil (it tastes best in my opinion)
1. 1/2 tsp. sugar (cane)
1/2 tsp. salt
1. 1/2 tsp. lemon juice (of rice vinegar)
1/8 tsp. soy sauce (non wheat variety tastes the best)
1/8 tsp. fajita mix
1/8 tsp. garlic

Now comes the fun part, putting it all together. Place the eggs, whole and not separated, into the blender along with the olive oil and dried spices. Blend this for about 30 to 45 seconds on medium to start your emulsion. Next add in the juice or vinegar as well and the soy sauce. Turn the blender onto it’s lowest setting and start to drizzle your oil into the mix.

Remember I said you want to use the condiment dispenser to drizzle the oil in? A cup of oil will almost fill one of these with about a half inch or so left on the straight side. So if you don’t want to measure ever time, just remember when the oil came up to for the next time. That is another reason for using a clear container instead of a colored one.

Now I wont lie, it is going to take some time for all that oil to drizzle into the blender. You may wonder if it is going to work at all, but it will. Just be patient and let gravity do its work. Once a third of the oil has drained in you can apply “slight” pressure to get the oil moving a “little” faster. Just keep at it. After about 1/2 of the oil is in you can up the speed of the blender to the next speed setting. If you have only a three speed or less blender keep it at the lowest speed.

Now, once the oil has made its way in, all of it, let it keep going for about a minute more. The last thing that I do and you might want to do it as well, I pick up the blender and tilt is gently shake it to help make sure all the oil has been blended in. Once that is done I put it in the jar and right into the fridge it goes. You will wind up with about a cup and a half of mayonnaise. It can keep for about 2 weeks but you will probably be making more long before that happens.

Enjoy your new favorite mayo. Please comment on how your experience with this recipe went.

To those that are wondering why not buy the stuff from the store, I am unable to as the store bought is made from white vinegar. In the USA white vinegar is made from corn. I am unable to tolerate genetically modified corn so I am finding all the old recipes that I can and remaking them and experimenting with them so that I can eat without fear of a reaction. While it is at time trying to do all this, in the long run it tastes so much better than the store bought varieties.