Homemade Immersion Blender Mayonnaise....simply delicious, simple to make in less than a minute... Passover friendly!
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2 egg yolks at room temperature - we recommend using pasteurized eggs
2 Teaspoons fresh lemon juice
1 Tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces of safflower oil, avocado oil or vegetable oil*
Use a jar in which your immersion blender fits and can reach the bottom.
Pour 2 egg yolks in the bottom of the jar. Add vinegar, lemon juice, salt, pepper.
Then gently pour in the oil. Place the bottom of the immersion blender directly into the egg yolks. Pulse until the entire mixture starts to thicken. Then raise blender slowly and whirr a bit. Refrigerate
*Do NOT use extra virgin olive oil. The taste will be bitter. Cover mayonnaise and store in refrigerator for up to 4 days. Makes about 1 cup.
Optional: Add 1/2 teaspoon crushed garlic to prepared mayonnaise