The Never-Fail Blender Mayonnaise
When I started out as a newbie in the kitchen, this blender recipe was my sure-shot way to making superb mayonnaise. Not all visitors to food blogs and recipe forums are experts in the kitchen. Quite a lot of people are hesitant to enter the kitchen arena even in regard to simple recipes such as this one. Mayonnaise is a base for many dips and sauces, but a few careless mistakes while making it could have you holding a bowl of split/curdled mayo. I am specially posting this recipe to give newbies the confidence to attempt something as delicate as mayonnaise. This is your way of ensuring that mayo gets to be a definite ‘can do’ item in your kitchen.
½ teaspoon salt
½ teaspoon white pepper powder
½ teaspoon mustard powder
2-6 teaspoons powdered sugar, depending on your preference of sweetness
1½ teaspoons white vinegar or lime juice, or to taste (I used lime juice)
1 cup salad oil or refined oil (I used Sundrop Superlite Advanced)
- Place the egg, sugar, seasonings and
vinegar/lime juice in a blender/liquidizer and blend on the first (slowest) setting for a few seconds.
- I used the beater-bowl but most of you will be using the blender/liquidizer jar of your mixer-grinder. There is a small detachable vent/lid at the top of the main blender/liquidizer lid. Carefully open that small vent and still blending
at the same setting (slowest speed), add oil little by little (about a tablespoon at a time). As soon as you see the oil getting absorbed into the mayo, immediately pour in another tablespoon and continue doing so till all the oil is used up. The mixture will thicken when you gradually pour the oil.
- Check mayo for seasoning. (For sugar, salt and pepper - adjust as desired)
- Store in a clean, sterilized bottle. It stays in
the fridge for up to 10 days. This quantity makes about a cup and a quarter. (You see quite a lot of mayo in the jar because i tripled the quantity for daily use.)
- I have been making this mayonnaise since the
late 80’s. I have never known it to curdle/split. This recipe, when followed to the T, just doesn't go wrong.
- IMPORTANT: If you add the oil gradually, a little at a time, there is no way the mayo will curdle/split.
- IMPORTANT: Always blend the mayonnaise on speed 1 (lowest speed). If you blend at medium or high speed I guarantee you will be seeing curdled/split mayo in the blender jar. This is one time when haste will definitely make waste.
- My Grumpy Tomcat (read: husband) prefers the mayo very sweet (God knows why! *rolling eyes*) hence I take the sugar right up to 6 teaspoons when I make it for him.
- This is the base recipe for mayonnaise. Feel
free to add flavors to it, as per your choice. Eg. Add extra garlic for
garlic mayo. Add chili sauce for a spicy mayo. Add cream when you need a
creamy mayo but ensure you blend it gently. Use your imagination and notch up the mayo
flavor/s as you please.
- Please use powdered sugar as sometimes regular sugar doesn't blend too fine. I used my Phillips beater to make this hence powdered sugar was a necessity.
- I am also posting an image of the blender jar to
show you the small vent opening I mentioned in the recipe. I hope that
helps you understand where you have to pour the oil from when the blender
is on ‘in use’ mode.
- As in regard to the mustard, pepper and salt proportions, I have mentioned the exact proportions as used by me. Please use those as a base-line and feel free to adjust the seasonings to suits your taste buds.
- Do not add anything acidic to the mayo once you begin adding the oil as that could well result in curdled/split mayo. Once you have mastered the art of making mayo the next time you throw a party make some mayo-based dips and impress your guests ;-)
- You may share the direct blog-link of the
recipe/s but do NOT publish my recipes and my photographs on any blog-site
or website without my explicit consent or attempt to pass off my recipe/s
as your own. You will be held accountable for plagiarism.