ChezCindy: The Magic of Homemade Mayo

Making homemade mayonnaise does not require an immersion blender...but it is a whole lot easier if you do.  Hand-whisking is traditional and takes a bit of finesse.  However, the immersion method takes less than a minute and works like magic. 

 
Once you taste homemade mayo, you will be spoiled against any of the store-bought brands.  Try this on your next sandwich.  Heavy on the mayo please. 


Easy Homemade Mayonnaise
Working with a tall, slender container that will hold at least 2 cups, add in order, 1 1/2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt, 1 egg, and then 2 cups of canola oil.  I use a blend of canola (1 3/4 cups) and olive oil (1/4 cup).    

Lower the immersion blender into the container so that it sits at the bottom.  Puree for 5 seconds, then slowly pull the blender up swirling and incorporating the oil until emulsified, roughly 25 seconds.  

Store the mayonnaise in a glass jar with a tight lid.  The mayo keeps in the refrigerator for several weeks. 

 

As one could easily guess, I have many kitchen tools and gadgets.  My newest favorite that I have fallen for is my KitchenAid Deluxe immersion blender.  I recently needed to purchase a new immersion blender as my old one lost its grip to blend.  Thus, a new shiny toy for me to play with.  This KitchenAid model came with several blending attachments and extra containers in which to blend.  And I like the power it provides.