In my house, mayo is practically a food group
Whether it’s in the form of our classic homemade version or this spicy chipotle twist, we love the stuff slathered on everything except chocolate cake . . . and bananas, and maybe a few other things. But mostly everything.
As nourishing as it is delicious, this creamy staple is rich in nourishing fats, vitamins A, E, D, B, K, omega-3 fatty acids, choline and all nine essential amino acids – and that’s just from the egg yolks alone!
Unfortunately, if you’ve ever tried making it at home in a traditional blender, you know that unless you pay. complete. attention. things can go wrong quickly. Turn your head to answer a question while you’re s-l-o-w-l-y pouring in the oil, and you’ve got a big gloppy mess.
Fortunately, there’s a much quicker and more reliable way to make it with an immersion blender. In the video below I’ll show you how. Here’s the recipe I’m using in the video.
P.S. Sorry some of the sections are a little out of focus! As a mama of three little potami I rarely get to reshoot if things don’t go perfectly. I hope you find it helpful anyway 🙂
Or, if you prefer written instructions . . .
1. Using this recipe, add egg yolks to a tall, narrow container. (Make sure it is not so narrow that your immersion blender can’t reach the bottom, though.)
2. Next, add the apple cider vinegar, mustard, honey and salt.
3. Finally, pour in the oil.
4. Place your immersion blender all the way in the container – the tip should be touching the bottom. Turn the blender on and watch for thickening at the bottom. As it thickens, slowly begin moving the blender upwards to incorporate more of the oil. Continue blending until all of the oil is incorporated. That’s it!
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