While we think Breville is the best fit for most people, shoppers who prefer to spend less should consider the Braun Multiquick Hand Blender, (available at Home Depot) a capable runner-up. Our favorite immersion blender, the Breville Control Grip Immersion Blender ( available at Amazon for $119.95), handled everything we threw at it with ease, thanks to its well-designed blender head and versatile accessories. Trust us, they’re good for more than butternut squash soup. These skinny devices combine the power of a full-sized blender, the portability of a hand mixer, and the convenience of a food processor into one versatile package, making them perfect for those with limited storage space-and those who just really love to cook. Immersion blenders, also known as hand blenders or stick blenders, are the unsung heroes of the kitchen. Whether it’s used in a salad, a sandwich, or on a burger, keep homemade mayo in the fridge, and use it up within the week.Written by Cassidy Olsen, Valerie Li Stack, and Madison Trapkin.You can use pasteurized eggs if you’d prefer (I just use regular eggs). Homemade mayonnaise has a raw egg in it as do other dressings I make like caesar salad.If using a food processor, use a smaller blade/bowl as the blade must reach the egg/vinegar mixture before adding the oil.A smaller thinner container is best, you want to ensure the blade of the blender/processor reaches the yolk.Ingredients MUST be at room temperature.Here are a few tips to get perfect results every time! It’s no secret that making mayonnaise takes a little bit of know-how. Continue adding oil as slowly as possible while whisking, this should take about 7-10 minutes.For the first, few tablespoons or so, add oil a few drops at a time while whisking.Whisk the ingredients except for the oil until creamy.If making by hand, skip the whole egg and use just an egg yolk in its place. Mixing mayonnaise with a whisk doesn’t seem to come out as thick as the immersion blender or food processor versions. While it is possible to make mayonnaise by hand, it’s a lot of work and takes a long time and a LOT of whisking. One of the first times I made mayonnaise, it was with a large bowl and a whisk at our local culinary school. Place mayo in a container with a tightly covered lid and store in the refrigerator. This should take at least a couple of minutes.
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Place all the ingredients except the oil in the bowl of the processor.Keep the lid on the jar and store it in the refrigerator. Once thickened, stop blending immediately.Do not move the blender, allow the mixture to thicken.
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Place the immersion blender in the bottom and turn it on to high speed.Add all the ingredients and let settle about 1 minute.With an Immersion Blender (easiest method):įor best results, use a tall cylindrical container (a large mason jar works great!) IMPORTANT: Ingredients MUST be room temperature or this recipe will not work. It can be made with an immersion blender, a food processor or a good ol’ bowl and whisk! Homemade mayo should keep for about a week. Salt and white pepper really help to brighten up the flavors.Vegetable oil or another very light tasting oil.Fresh eggs (you need the whole egg and it must be room temperature).Canola, avocado, safflower or grapeseed are all good choices. While this recipe works with olive oil, some stronger oils can produce a strong or bitter flavor. Oil is the base of this recipe and you’ll want to ensure you have a very light tasting oil. Homemade mayonnaise is made with the freshest ingredients!
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It’s also used as a base for other sauces like tartar sauce, aioli, and Ranch dressing. This makes it a thick condiment that can be added to all kinds of salads and sandwiches. Mayonnaise is an emulsion which simply means the ingredients are whipped together so the oil and the other ingredients do not separate. He substituted olive oil for the cream and a new sauce was born! The chef named his sauce “Mahonnaise” after a French duke. Mayonnaise was invented by a French chef (of course!) in 1756 when he needed a substitution for cream before a dinner party. Homemade mayo is so easy to make too! Just a few simple ingredients and an immersion blender, and fresh mayo is ready in seconds! Nothing beats the creamy flavor of homemade mayonnaise on a sandwich, a burger, or a salad!