Best 3 Immersion Blender Low Fat Homemade Mayonnaise W Variatiations Recipes
Homemade mayonnaise is an easy and delicious way to add flavor to your favorite dishes. It is also a much healthier option than store-bought mayonnaise, as it is made with fresh, wholesome ingredients and contains no preservatives. Immersion blenders make it easy to make mayonnaise at home, and this recipe will show you how to make a delicious, low-fat version that is perfect for sandwiches, salads, and more. With a few simple variations, you can also use this recipe to make flavored mayonnaise, such as garlic mayonnaise, herb mayonnaise, and even chocolate mayonnaise.
Check out the recipes below so you can choose the best recipe for yourself!
IMMERSION BLENDER LOW FAT HOMEMADE MAYONNAISE (W/ VARIATIATIONS)
Make and share this Immersion Blender Low Fat Homemade Mayonnaise (W/ Variatiations) recipe from Food.com.
Provided by Cake Baker
Categories Sauces
Time 5m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 8
Steps:
- In this exact order, add the egg, vinegar or lemon juice, salt, mustard, honey, pepper and oil to the immersion blender cup. Let the ingredients sit for one minute, as the egg yolk settles to the bottom.
- Place the immersion blender into the cup and starting slowly pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom. You can move the immersion lightly up and down to finish. The whole process should take no more than one minute. Add the sour cream. Mix again briefly. Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.
- * Wasabi Mayonnaise: Add 1 teaspoon of powdered wasabi (Japanese horseradish) per 1/2 cup of light mayonnaise.
- * Mango Mayonnaise: Blend 1/2 cup of light mayonnaise with a cup of mango pieces.
- * Garlic Mayonnaise: Stir a teaspoon of crushed or minced garlic and 1/2 teaspoon of dry mustard into a cup of light mayonnaise.
- * Tahini Mayonnaise: Whisk 1 tablespoon each of lemon juice and tahini (sesame-seed paste) into 1/2 cup light mayonnaise.
- * Chutney Mayonnaise: Blend 1/8 cup of chutney and 1/2 teaspoon each of curry powder and lime juice with 1/2 cup light mayonnaise.
- * Sun-Dried Tomato Mayonnaise. Stir 1/8 cup finely chopped sun-dried tomatoes into 1/2 cup light mayonnaise.
- * Pesto Mayonnaise: Stir 1 1/2 tablespoons pesto into 1/2 cup light mayonnaise.
- * Dijonnaise: Stirring 1 1/2 tablespoons of Dijon mustard into 1/2 cup light mayonnaise.
HOMEMADE MAYONNAISE (IMMERSION BLENDER)
Steps:
- Combine all ingredients in a slender tall container.
- Place the immersion blender at the bottom of the container and ensure the blade reaches the egg. If the container is too wide and the blade doesn't reach the egg, this method will not work.
- Turn the immersion blender on and hold it still until the mixture at the bottom begins to thicken (emulsify).
- Once it starts to thicken, very slowly pull the immersion blender up to the top to thicken the rest of the mixture.
- Season with salt and pepper to taste and refrigerate immediately.
Nutrition Facts : Calories 266 kcal, Carbohydrate 1 g, Protein 6 g, Fat 27 g, SaturatedFat 3 g, Cholesterol 164 mg, Sodium 91 mg, Sugar 1 g, ServingSize 1 serving
W30 MAYO - IMMERSION BLENDER VERSION
Homemade mayo that is W30 compliant, and delicious. Using the immersion blender makes this recipe easy. I like a lot of salt - you may want to cut back to 1/2 a tsp if you are salt sensitive.
Provided by Ex-Pat Mama
Categories Very Low Carbs
Time 5m
Yield 1 cup, 32 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients EXCEPT oil in the immersion blender beaker. Allow them to come to room temperature. This is an important step. Cold ingredients will not work. Not at all. Not even a little bit. Don't risk it. Stop. Put the blender down. Go watch TV, take a walk, fold the laundry. Do something but do NOT try to blend your mayo.
- When everything is nice and room temperaturey - blend for 10 seconds or so until thoroughly mixed.
- Slowly, slowly, slowly add in the oil while blending. You may need the whole cup - you may not. If the mayo gets to the consistency you like - STOP adding oil. If you add too much there is no going back!
- Store in the fridge, use within a week.
Nutrition Facts : Calories 61.5, Fat 6.9, SaturatedFat 1, Cholesterol 5.2, Sodium 73.9, Carbohydrate 0.1, Protein 0.1
Tips:
- Choose the right oil: Use a neutral-flavored oil like canola, grapeseed, or avocado oil. These oils will not overpower the flavor of the mayonnaise.
- Use fresh eggs: Fresh eggs will produce a richer, creamier mayonnaise.
- Make sure the eggs and oil are at room temperature: This will help the mayonnaise to emulsify more easily.
- Start with a small amount of oil: Gradually add the oil while blending, until the mayonnaise reaches the desired consistency.
- Blend until the mayonnaise is thick and creamy: This may take a few minutes.
- Season the mayonnaise to taste: Add salt, pepper, and other seasonings to taste.
- Store the mayonnaise in the refrigerator: Mayonnaise will keep for up to two weeks in the refrigerator.
Conclusion:
Immersion blender homemade mayonnaise is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect immersion blender mayonnaise every time.
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