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This recipe for how to make Easy Homemade Mayonnaise in an Immersion Blender is unlike any recipe you’ve probably used before because it is made with soft boiled egg, thereby removing the worry of using raw eggs.
Isn’t the Tomato Toast pictured below beautiful? It’s kind of like a good old southern staple, the tomato sandwich (aka the ‘mater sammich) taken all the way up to haute cuisine. I’ll tell you how I made it in another post. But for this post, the star is the easy homemade mayonnaise you see lying below those tomatoes. I made it using soft boiled eggs, and an immersion blender. And it’s delicious. And, yes, I like it better than Hellman’s, but don’t tell them I said so.
How Do You Make Homemade Mayonnaise?
I got my husband to shoot a lot of pictures for this, so you could have a little image laden-tutorial, to see precisely how easy it is. And he got a little artsy with it. Indulge us.
- 2 teaspoons of sea salt
- 2 large eggs
- Ice, for ice bath for soft boiled eggs
- 1 1/2 tablespoons of Dijon Mustard
- 2 cups canola oil
- Fill a pot with water. The pot should be large enough to hold 3 large eggs covered with water to 1" over the height of the eggs. Bring the water to a boil. Add 1 teaspoon of sea salt to the boiling water.
- In a large bowl, prepare an ice bath to receive the eggs, once they're done.
- Gently lower the eggs - still in their shells - into the pot of boiling water and cook them for 4 minutes.
- Using a spider or large slotted spoon, remove the eggs from the boiling water, and gently lower them into the ice bath. This will stop the cooking process, and make them easier to peel. Leave them in the ice bath till they're cooled.
- Crack the eggs on the counter, and when you have removed their shells, slide them into a tall 2 liter/2 quart jar.
- Add the mustard and the remaining salt. Lower the immersion blender into the eggs and mustard mixer and pulse to break up the eggs. With the motor running drizzle in the canola oil, and before you know it, you'll have gorgeous, fresh, thick and creamy mayonnaise.
The mayonnaise can be covered and refrigerated for up to one week. I have made this recipe with extra virgin olive oil, but find I prefer the flavor of a more neutral oil.
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Amount Per Serving: Calories: 85Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 12mgSodium: 105mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g