We don't use much mayonnaise in our house but occasionally we want some for salads, sandwiches and sashimi tuna. Lots of mayonnaise recipes are tedious and difficult but if you have an immersion blender, it's a really quick process. I'll put the recipe after the video.

Step 1: Ingredients

1 cup of vegetable oil 
1 whole large egg
1 tablespoon vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon mustard powder
1/2 teaspoon kosher salt

Some folks use blends of oils like olive oil, canola oil and the like. I just use store brand vegetable oil and it works out great.

I don't know if this recipe would work with a pasteurized egg. I'm not that worried about salmonella but I know some folks are.

I've tried different kinds of vinegar and I find that ordinary apple cider vinegar works best and I get the best texture at the end.

So simple !
Actually the egg yolk is a natural emulsifier.<br><br>Experimenting with different flavors is fun. Different oils, like olive oil, have distinct flavors. Balsamic vinegar, or red wine vinegar add different flavors.<br>Then you can play with different herbs &amp; spices, too. <br><br>Lemon juice is another common ingredient I've seen in place of part of the vinegar in mayo recipes.<br><br>For commercial products I prefer Miracle Whip brand over plain mayo. I've found that if I add a little sugar and a little more lemon juice to my mayo I get a flavor more akin to Miracle Whip.
You are right about the emulsifier. However, if one is using the slow method of drizzling in the oil, it's not quite good enough at the job to keep the oil from separating out.<br><br>I've tried using lemon juice and, for some reason, the mayo winds up a lot runnier. I also prefer the taste with apple cider vinegar.<br><br>Thanks for the feedback. It gives me ideas for future recipes. And it's my hope that people use this as a starting place for their own creative recipes.
Thank you. This is very helpful. I've been meaning to get one of these hand-blenders for a while.
quick, easy, well documented. and with stuff almost everyone has.
This is great! I had no idea it was easy with an immersion blender.
Thanks! We no longer use commercial mayonnaise at all. Something I didn't mention is that this contains no preservatives because the salt and vinegar are largely for flavor. It also has no hydrogenated oils so it's a lot better for you if you can't live without your mayo.<br><br>Now it's going to look a lot different because it's going to have fairly large flecks of pepper throughout it but, in my opinion, it looks all the more appetizing for it.
What would you estimate the shelf-life to be? Also, for&nbsp;<em>Salmonella </em>concerns, <a href="http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety#2" rel="nofollow">check this out</a>:&nbsp;&quot;if you&rsquo;re an average consumer, you might encounter a contaminated egg once every 84 years.&quot;
I use it within 5 to 7 days days on the outside. And thanks for the information regarding salmonella. As I said, I really don't worry about it.

About This Instructable




Bio: Astronomer, artist, electronics hobbyist, writer and foodie.
More by Nirgal38:Personal Portabella Pizzas Mayonnaise in a Minute Oat Flour Rolls 
Add instructable to: