Ingredients for Immersion Blender Low Fat Homemade Mayonnaise W Variatiations
- 1 large egg
- 1 tablespoon champagne vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon white pepper
- 1 1/4 cups canola oil
- 1/4 cup nonfat sour cream
- 1 tablespoon lemon juice
- 1 1/4 cups other neutral oil (grapeseed, sunflower, vegetable)
- 1/4 cup light sour cream
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How to Make Immersion Blender Low Fat Homemade Mayonnaise W Variatiations
- Add egg, vinegar (or lemon juice), salt, mustard, honey, and pepper to your immersion blender cup. (Ensure the egg yolk is at the bottom)
- Slowly drizzle in the oil while using the immersion blender on low speed. Begin blending; you'll see the emulsion forming quickly.
- Once the mayonnaise has thickened, add the sour cream (if using) and blend briefly.
- Transfer to a container, cover tightly and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- **For Variations:** Follow the ingredient measurements listed above for each variation, adding the specified ingredients to 1/2 cup of the basic mayonnaise recipe after step 3 and blending gently to combine.
- Store mayonnaise in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
2g
Fat
3g
Carbs
0g
