Blender Mayonnaise

 photo DSC00203_e_zpscwwwtlrv.jpgIs this mayonnaise?

Dear reader, I have a confession. I-I…I’ve always wondered what mayonnaise tasted like. Seriously, I’ve never eaten it before. I’ve never eaten a lot of foods, many of which I never will. Funny how I ate so much back in the fat days, yet there’s so much still left out there for me to try. I’ve been vacillating on whether I should make this or if it’d be a waste. Curiosity won out. As the saying goes: Curiosity killed the cat, but mayonnaise made it fat. No, that’s not quite right, but it’ll do. I used this recipe, but I’ve never been able to get mustard powder, never able to get a straight answer on whether ground yellow mustard seeds are the same thing or not either, so I just left it out. I know some people freak out about uncooked eggs, so, well, I guess do what you will. I just used real free range egg, not the ones you get out of shops, the ones that come from a friend that keeps hens. I mean the hens lay the eggs, not the friend. Nothing like freshly laid eggs from well fed and well cared for hens.

 photo DSC00204_e_zpswuwmyzqb.jpg*Sticks finger in mayonnaise Hmmm. Yes. Mayonnaise-y.

So, I guess I should say how it tastes? It feels odd, me a neophyte mayonnaiser telling you an experienced mayonite how this bland looking sauce, condiment?, tastes. It’s tangy, from the lemon, but there’s a smooth taste that isn’t quite egg or oil, it tastes emulsified. Joking, but it is really hard to describe. It has a stronger taste than I’d have imagine by just looking at it. You can add a few things after making it, I opted for garlic, but as the week progresses I may try other additions. I’ll update the recipes as my adventure progresses. I you want mayo, or would like to try it, then this recipe is pretty foolproof, be careful when blending though. My blender started to struggle as the sauce became thicker. It also thickens as it cools in the fridge. It started as a very thick, but pourable sauce, after refrigerating it was more like a mousse. I like it, I won’t make it much as it makes way too much for just me, but it’s nice to have a recipe like this to hand. I’ll see you soon, I have a few posts to type up and schedule. Take care, dear reader.


240ml Olive Oil
1 Large Egg (About 70-80g in Shell)
60ml Freshly Squeezed Lemon Juice
1/4 Tsp Salt
1/4 Tsp Black/White Pepper


1. Add everything, except the Olive Oil, to a blender and blend until combined.

2. While the blender is running slowly dribble in the Olive Oil. The Mayonnaise will start to thicken. Stop when the mayonnaise is thick and creamy. Pour into a container, scrapping down the sides as needed, and leave in the refrigerator for up to one week.


Garlic Mayonnaise: Add 2 Cloves of Garlic, Grated, to about 4 Tbsp Mayonnaise. Adjust with more or less Garlic to taste.

 photo DSC00194_e_zps67j4qkay.jpgDon’t add fruit to your mayo. Well, do, but don’t say I told you to.


11 thoughts on “Blender Mayonnaise

  1. Nice! I make mine using an egg yolk, mustard (made with white vinegar, which is safe for my husband) and oil, using an egg beater. It’s the traditional way my mother taught me, but it takes time AND you have to make sure the oil, the egg and the mustard are all at room temperature. I also make quick and dirty, fake mayo, with soy yogurt, olive oil and a little mustard. But I like the idea of a blender thickening it. Does it take long?
    You can add chives (a classic) or tarragon to your mayonnaise. Have fun with the experimentations!

    Liked by 1 person

    • That sounds really great, I love handed down recipes. Just a few minutes on a fast bend. The bender started to struggle as it thickened, but it’s just a smoothie blender so the motor isn’t that strong. I have chives in the garden, I must give it a try. Thanks.

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  2. I made this mayonnaise today, with grape seed oil for a milder taste than olive oil and adding a little Dijon-style mustard. I used my immersion blender and at first thought it would not thicken, but eventually it did. My traditional French recipe which I told you about yields a firmer mayo; this one is more like what I have seen and eaten in the U.S., but much, much, MUCH better in taste. I really liked it. It is a very hot and muggy day here so our meal was cooked veal roast slices extracted from the freezer with tomatoes and this delicious mayonnaise. I am glad I tested it, thank you. Your blog is invaluable !

    Liked by 1 person

    • I never ate mayonnaise before this so thank you for letting me know the difference. It’s always a problem when a food is new to you and you want to share it with others. Freezing cooked meats has been a lifesaver for hospital stay meal-planning, so thank you again. Thanks for trying out so many recipes and taking the time to comment, it means a lot.

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  3. Hello dear neighbor, me again on the mayo! Today I realized you don’t have it listed in your recipe list, so I ended up doing a search on your post. I also wanted to let you know that the quantities can be easily halved. The remaining half egg will be used in scrambled eggs tomorrow.
    We had the mayonnaise with a cold slice of defrosted turkey meatloaf. That is something you could make and save for your next hospital stay.

    Liked by 1 person

    • That’s a really great idea, thanks for giving it a whirl and thank you for always thinking of me. I hope the wait won’t be too long, but it pays not to dwell. I have rain barrels to reassemble, the leaks have been sealed, for the final time I hope!, and the next fine day I’ll set up a trio of barrels behind the shed. One is going to be left for brewing comfrey and compost teas. That one will be filled manually to avoid wasting. Better to do it when I have the time and the weather. I hope you’re keeping well.


      • I am fine, thank you for asking. The garden is another sad story, it not much I can do. I see clouds in the sky, rain would be so welcome! Looks like we’ll have more walnuts than last year though, unless the magpies and squirrels get to them before we do! Do you know that a couple of months ago I finally realized that “comfrey tea” was not, as I imagined, some kind of traditional medicinal tea you drank before putting the “tea bag” into the compost? Argh! My ignorance has no bounds…
        Talking of compost, I never paid attention to ours (that’s my husband’s business) but yesterday I pulled the “drawer” at the bottom, and was amazed. It is crumbly just like it should be, just waiting to be put to good use — and make room for more banana peels and coffee grinds at the top!
        Take care, have a good day.

        Liked by 1 person

      • In all honesty comfrey tea was new to me only a year ago, it’s just that I’ve used it so much it’s now just another part of the garden. Funnily I was thinking last night hat thanks to my cold brewing of loose tea and my coffee habit the compost is in a very large part, just coffee and tea! How lucky, hopefully the rain will come and give your garden a reprieve. Thanks, you too.

        Liked by 1 person

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