Step-by-step instruction without your screen going to sleep
1
large egg
1 teaspoon
lemon juice
1 teaspoon
Dijon mustard
1 teaspoon
white wine vinegar
225g
canola oil
kosher salt, as desired
Ground black pepper, as desired
1
large egg
1 teaspoon
lemon juice
1 teaspoon
Dijon mustard
1 teaspoon
white wine vinegar
1 cup
canola oil
kosher salt, as desired
Ground black pepper, as desired
Step 1
In a vessel with tall sides, add all ingredients in the order listed.
Step 2
Assemble the immersion blender attachment on the power base. Submerge the blender head into the mixture.
Step 3
Press and hold the power button to blend for about 30 seconds or until the ingredients are emulsified. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged. When the mixture is emulsified, move the blender up and down until the mayo is thick, about 1 minute.
Step 4
Transfer mayo to an air-tight container and store in the refrigerator for up to 1 week.
In a vessel with tall sides, add all ingredients in the order listed.
1
large egg
1 teaspoon
lemon juice
1 teaspoon
Dijon mustard
1 teaspoon
white wine vinegar
225g
canola oil
kosher salt, as desired
Ground black pepper, as desired
1
large egg
1 teaspoon
lemon juice
1 teaspoon
Dijon mustard
1 teaspoon
white wine vinegar
1 cup
canola oil
kosher salt, as desired
Ground black pepper, as desired
Step 2 of 4
Assemble the immersion blender attachment on the power base. Submerge the blender head into the mixture.
1
large egg
1 teaspoon
lemon juice
1 teaspoon
Dijon mustard
1 teaspoon
white wine vinegar
225g
canola oil
kosher salt, as desired
Ground black pepper, as desired
1
large egg
1 teaspoon
lemon juice
1 teaspoon
Dijon mustard
1 teaspoon
white wine vinegar
1 cup
canola oil
kosher salt, as desired
Ground black pepper, as desired
Step 3 of 4
Press and hold the power button to blend for about 30 seconds or until the ingredients are emulsified. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged. When the mixture is emulsified, move the blender up and down until the mayo is thick, about 1 minute.
1
large egg
1 teaspoon
lemon juice
1 teaspoon
Dijon mustard
1 teaspoon
white wine vinegar
225g
canola oil
kosher salt, as desired
Ground black pepper, as desired
1
large egg
1 teaspoon
lemon juice
1 teaspoon
Dijon mustard
1 teaspoon
white wine vinegar
1 cup
canola oil
kosher salt, as desired
Ground black pepper, as desired
Step 4 of 4
Transfer mayo to an air-tight container and store in the refrigerator for up to 1 week.
