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Mayonnaise - Homemade Super easy to make one pint at a time with the immersion blender! BUT I've had several failures too. Now I bulk it in my blender. ~Blender:
3 eggs 2 oz cider vinegar 1 t salt Blend briefly and allow a little time for the egg to warm, unless you've remembered to warm them first. They should be the same temp as the oil. But I've also found that they warm with the motor of the blender pretty quickly. Very Very, can't be said enough, very slowly drizzle in the oil: 3 c avocado or olive oil This should thicken as you blend. And it thickens a bit more as it is refrigerated. Add just a bit of maple syrup if you want just a hint of sweetness. *See my recipe for homemade salad dressing for a really delightfully flavored mayo type dressing. ~Pint jar:
*I've had many failures with this method, but I've learned that you keep the blender blades at the bottom until the mayo has thickened. Then bring up slowly and put back down just to bring a LITTLE oil in contact with the blades. The whole process takes a while. Blend using low speed and be patient. This works because the egg and vinegar sinks to the bottom. ~Use a one pint wide mouth straight sided jar (or pint and a half if you plan to add anything else) because it keeps the ingredients in contact with the immersion blender blades, because of the diameter. ~Olive oil 1 c olive oil 1 egg - at room temp 1/2 oz lemon juice blend with immersion blender. Do not move it too much. Bring it slowly to the top as it is thickens. Stir in: 1/4 t salt Optional to flavor: very thinly sliced and chopped onion garlic dash of allspice mustard honey ~Avacado oil 1 c avocado oil 1 egg - at room temp 1/2 oz vinegar
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