Garnissez toutes vos sandwichs de cette tartinade maison. Elle est le condiment parfait à apporter pour un pique-nique estival.
- 6 jaunes d'œufs pasteurisés
- 30 ml (2 c. à table) de jus de citron
- 2 ½ cuillère à thé de moutarde sèche
- ½ cuillère à thé de moutarde de Dijon
- 2,5 ml (½ cuillère à thé) de sel
- 300 ml (1 ¼ tasse) d'huile de canola
- Placez les œufs, la moutarde, le sel et le jus de citron dans le récipient Vitamix dans l'ordre indiqué, puis fermer le couvercle.
- Sélectionner la Variable 1.
- Mettre le mélangeur en marche et lentement augmenter la vitesse jusqu'à Variable 10, puis à vitesse élevée. Mélanger pendant 10 secondes.
- Réduire la vitesse à Variable 8. Alors que la machine est en marche, enlever le bouchon du couvercle et verser l'huile en un mince filet à travers l'ouverture du bouchon du couvercle. Attendez que le mélange épaississe (environ 30 secondes).
- Arrêter la machine et mélanger l'huile qui est restée sur le dessus.
- Réfrigérer dans un récipient séparé et utiliser dans les 2 - 4 semaines.
|Taille des portions||1 cuillère à table|
|Quantité par portion|
|Matière grasse totale||11 g|
|Gras saturés||1 g|
|Total des glucides||0 g|
|Fibres alimentaires||0 g|
Mayonnaise is rated out of 5 by 45.
Rated 5 out of 5 by urkiddingme from quick mayo, delicious, thick I wonder why so many reviews say this comes out runny. Mine comes out like I'm churning butter in there. I substitute avocado oil from Costco (Chosen Foods brand) for the canola oil, thinking it's healthier than most canola oils with their chemical processing. Or perhaps it has to be made in a Vitamix to get nice and thick? On the highest speed I'm done in 20-30 seconds with great results. It's the best, quickest, tasty mayo recipe I've found on the internet (although I found it originally in the Vitamix recipe book).
Date published: 2016-07-15
Rated 5 out of 5 by Sandra from Yummy! I made a few changes because I do not usually have Canola oil on hand. I followed the recipe but used Avocado oil instead. First time I tried this it did not thicken up, luckily I still had the egg whites threw them in and voila it was perfect. Now when I make it I throw in the whole egg (3 like the recipe calls for) and follow the directions and I end up with awesome mayonnaise.
Date published: 2015-10-30
Rated 5 out of 5 by hoofpawclaw from Smooth creamy and delicious Read the other reviews that state it is too runny or liquid. I just ran the blender a little while longer until the mayo had the consistency of mayo. It is beautiful! Worked like a charm. I didn't have dry mustard so I used 2 t of dijon and used olive oil. We love the flavor of olive oil.
Date published: 2016-06-27
Rated 3 out of 5 by Amber from Follow Sandra's Review! I about cried when I used the rest of my oil to make this, and the recipe was pure liquid!! I went back and read the reviews thinking, "What in the world," and added the egg whites! Boom. Worked. Thank you Sandra!!!
Date published: 2015-11-26
Rated 5 out of 5 by Larkspur from Wow! Perfect, thick and creamy! I used avocado oil and just the yolks as in the recipe. I did drizzle the oil in a lot more slowly than in just 30 seconds and yes, it was warm when finished, but so thick and creamy. Actually, maybe too thick, but will be great to use for making salads - coleslaw, salmon, or potato, and I may just thin with a bit more oil or lemon juice for other uses. I also used a bit less mustard as I didn't want it to overpower the flavor. Very excited to have successfully emulsified a whole batch of mayo! My second try (a long time ago) and first success! Thanks Vitamix! I recently succeeded with blender Hollandaise too - so yummy!
Date published: 2019-09-20
Rated 5 out of 5 by Valeska from Laziness paid off! Too hot and too lazy to go to the store for just Mayo, I doubled the recipe, it whipped up perfect.....AND.....will never buy Mayo again! Still using my at least 30 year old Vita Mix........ and just in case you want to know......the jar with the air-lock is full of Nasturtium seeds, fermenting -(Faux Capers).
Date published: 2017-06-22
Rated 3 out of 5 by Nathaliedoo from Not perfect but - read on I tried two batches. Both came out too liquid and with both I added the egg whites. I think the mix turns out hot so maybe reduce speed would help. But I have to say the mayo became much thicker once colder and even almost perfect once refrigerated. So it was not a waste and tastes good. I even use the "liquid" leftovers to mix in a lobster salad. Will experiment once again because I think it can work and love fresh mayo.
Date published: 2016-03-23
Rated 5 out of 5 by nancya from Great recipe I made two batches of this. For the first one, I followed the directions but used avocado oil. For the second batch, I substituted apple cider vinegar for the lemon juice and omitted the dijon mustard, and also used avocado oil. Both came out delicious. I had no problem with the mixture thickening. Make sure you use room temperature egg yolks.
Date published: 2016-04-24