Easy Mason Jar Mayonnaise Using an Immersion Blender


Just in time for summer recipes like egg, tuna or chicken salad and BLTs, I wanted to share with you a brilliant way to make your own homemade mayonnaise. Fast and easy, this recipe will knock your socks off. Trust me. It's so simple and literally takes about three minutes. All you need is a mason jar and an immersion blender....and fresh eggs of course!


Apparently everyone knows the immersion blender trick but me! I have been making my own mayonnaise almost as long as we've had chickens following this recipe that uses a regular blender, but unfortunately our blender is already packed for our upcoming move, so I was looking for alternative ways to make mayonnaise and stumbled on this recipe from The Kitchn using an immersion blender. Brilliant! 

I tweaked the recipe a bit and then proceeded to make several batches of delicious, creamy mayonnaise in no time at all, with minimum clean up. So here's what you do.

Easy Mason Jar Mayonnaise
(makes about one cup)

What you Need

3 chicken egg yolks (or 2 duck egg yolks)
1/2 teaspoon coarse stone ground mustard
Juice from half a lemon
1/4 teaspoon salt
1 Cup oil (you can use olive, canola, corn, grapeseed, or a blend, whatever you prefer)

Immersion blender (this is the one I have)

What you Do

In a wide mouth pint mason jar, add the egg yolks, mustard, lemon juice and salt. Pulse a few times with an immersion blender to combine. Once combined, start adding your oil, a Tablespoon at a time, pulsing until the oil incorporates into the egg yolks. Once you've added about half the oil, you can start a slow drizzle into the mason jar, continuing to pulse and emulsify the mixture. Your mayonnaise should start to thicken and lighten to a lemon yellow color. 

Continue to pulse until your mayonnaise is a nice, spreadable consistency. (If it becomes too thick you can add a bit of water to thin it out.)  Use immediately or transfer your mayonnaise to a half pint jar, screw on the lid and leave it out on the counter at room temperature for up to 12 hours, then chill in the refrigerator. It should last for a week refrigerated. You want to leave it at room temperature first though to allow the acidity in the lemon juice to help kill any bacteria. Refrigeration doesn't allow the acid to work as well.

-break your egg yolks into a mason jar with some mustard, lemon juice and salt-

-start pulsing in the oil a bit at a time-
-in no time, you'll have creamy delicious mayonnaise-


Note: This recipe uses raw eggs. Anyone pregnant, nursing or with a compromised immune system should take care eating raw eggs due to the risk of salmonella. I recommend only using your own, cleanest, freshest eggs for this recipe.
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2 comments:

  1. My brown Americana has laid one egg in the last 2 weeks, yesterday. The shell is translucent. Normally the blue shell is rough, bumpy. I don't see any IB symptoms. The other 3 seem fine. What's up with her? Do you know? Thanks.

    ReplyDelete
  2. feed that chicken scrambled eggs with the shells

    ReplyDelete

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