Homemade Corn Oil Mayonnaise
Delicious homemade mayonnaise in just 30 seconds! There are moments when you need mayonnaise but there's none at home, and no time to run to the store. This truly magical blender mayonnaise recipe will save the day — it works every time! The main thing is to do everything correctly and in the right order. Give it a try!
Cooking method
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Step 1:
How do you make homemade mayonnaise in a blender? Get the ingredients ready. Wash the egg well and wipe it dry. Don't use it straight from the refrigerator — let it sit at room temperature for at least 15–20 minutes. Squeeze the juice from half a lemon.
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Step 2:
Take a tall container (a beaker) and add all the ingredients strictly in order. First pour in the vegetable oil — mine is corn oil. Use any kind you like, as long as it's refined. Then the salt, sugar, and lemon juice.
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Step 3:
Then add a spoonful of mustard.
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Step 4:
And now very carefully add the egg, keeping the yolk intact. This is important!
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Step 5:
Now for the magic: Take an immersion blender, lower it into the beaker, and cap the yolk with the blender's "skirt" so it stays at the bottom. Start blending on the highest speed, moving the blender up and down.
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Step 6:
In just a few seconds you'll have a thick, beautiful mayonnaise — homemade, white, and delicious. No preservatives, no thickeners. If it comes out too thick, you can adjust the consistency by adding a little milk.
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Step 7:
And there's your delicious homemade mayonnaise. Store it in a glass jar in the refrigerator — it keeps for a week. This makes almost half a liter of mayonnaise. Enjoy!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Refined corn oil - 899 kcal/100g
- Corn oil - 899 kcal/100g
- Prepared mustard - 418 kcal/100g
