I used to make it in the regular blender, but that is somewhat difficult to clean, and so I switched to the immersion blender, but I found that easy to spill and awkward to use while streaming the oil in. I haven't seen the "dump it all in at once" recipe, but it sounds good if it works! Where did you find it?

Lars

I found it on Youtube but couldn't find it again when I searched it out. Had to go to my history. I will have to mail myself because this was great and I would hate to not be able to find it again.
I am making Big Macs tonight and am so excited to try this out. My two boys are gluten and dairy free so if this works, life isn't ruined anymore:).

Here is a link that might be useful: https://www.youtube.com/watch?v=CvBbN9qdvZc

I've always made mayonnaise the traditional way, but usually in the food processor. Dribbling in the oil is easy using the pusher which has a small hole in for just this purpose. Making it in a bowl with a whisk is also easy, just takes a bit more effort.

Cheryl

Oh, I didn't add the garlic and am glad because I wouldn't have been able to blend it enough to be pureed. I also used room temperature egg and lemon. I also had the hand blender on the highest speed. I just want to try again to make sure it wasn't something weird - IDK, all the snow we have going is doing something to the air, lol.

I think I need a new immersion blender. I hate mayo so I make homemade whenever it can't be avoided rather than have a jar in the refrigerator. This looks so much less objectionable to me. Thanks, cookie!

/tricia

I haven't made it raw. I always cook mine.

This is my homemade mayonnaise. It can be made in the microwave or on the stove.

1/2 cup sugar
1 tbsp dry mustard
3 tbsp flour
2 eggs
3/4 cup vinegar
3/4 cup water
salt

Combine and heat in microwave, stirring occasionally. When cool, add 1 tbsp butter. This is terrific on sandwiches, in coleslaw, egg salads, etc. We love this stuff.

Given the quality or lack thereof of eggs today, how do you handle the safety issues in making mayonaise?

Cross my fingers, lol. I buy higher quality local eggs - cage free and hormone free. Jasdip posted a recipe for cooking the mayonnaise but I am out as we have to be gluten free here. I haven't had a problem yet and I use raw eggs in caesar salad, the occasional smoothie and mayonnaise. Way back, I had a hard time with raw eggs (my brain got grossed out by it) but now I just feel silly that I ever thought that way.

I've never been too careful with that "slow stream" of oil and never had any issues, so I'm not surprised that you can just dump it all in at once. I'll ttry it next time.

As for egg safety, my understanding is that salmonella is very rare, something like 1 in 20,000 eggs. And while it can be found inside US eggs, it's far more common on the shell, just like the rest of the world. I wonder how many people carefully wash their hands and whatever else touches egg shell every time they handle an egg. Or how many people get sick from soft cooked eggs, which are not cooked enough to pasteurize them.

In short, I don't worry about it a bit. I've never in my life gotten salmonella from eggs, and I lick the fork every time I make an omlette or scrambled eggs because I love the taste of raw eggs.

I'm far more concerned with the safety of handling/cooking raw poultry, ground beef, etc. If you're concerned or are cooking for people with high risk, I suppose you could use pasteurized eggs.

Cookie, if you had added garlic, you would have been making aioli instead of just mayonnaise. I make a lot of different flavored mayonnaises, but in small quantities, except for the Chipotle mayo, which I use a lot. I make my own chipotle sauce for it using fresh, ripe jalapenos (and other chilies, for variety) that I grill in a wire basket over mesquite charcoal for the smoky flavor. I used to use bottled chipotle sauce, and I've found some that I love, but my own chipotle sauce is so much better than what I can buy.

Lars

That was one of the selling points of all the immersion blenders, about put in the egg and oil, and start the blender on the bottom and slowly pull it up. Takes seconds. Won't splash if you use a taller cup. Don't put it in a bowl. Start on slow then move to high when it's blended.

I don't use enough mayo to bother with it except for special items.