I'm back with another quick mayonnaise recipe, actually, it's the one prepared with an immersion blender and this time we are going to use a 750 ml mason jar. The idea with the jar came to me after I had broken a couple of blender glass cups (the long and thin sort that come with the blender). In order to be able to make good mayonnaise again, I needed to find a new long and thin cup - a simple jar! And then I realised it was a brilliant idea because it's something you always have at hand, it's easy to store the mayo in the fridge in it, you only need to put the lid on. You don't have to transfer to a different container and it requires minimum cleanup.
If you are afraid to use raw eggs for this mayonnaise recipe, you can replace the eggs with cow's milk or soy milk.
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Gather all the ingredients for the mayonnaise.
A good idea would be using quail's eggs instead of hen's eggs.
You will definitely need an immersion blender, no matter the brand or the price - they will all do the job pretty decently.
Toss all the ingredients in the jar (without the yogurt at this stage).
Place the blender in the jar, at the bottom and blend at low speed. Keep the blender stuck to the bottom of the jar, don't lift it.
Continue pulsing for 1-2 minutes until you see that the mixture starts to emulsify at the bottom.
Then you gently lift the blender and carefully move from left to right.
At the end, whisk thoroughly, so that there is no oil anymore in the jar and the mayonnaise has got a smooth texture and uniform colour.
Notice it's got the perfect thickness, the mayo stays firm on the blender.
Optionally, now you can add some yogurt or sour cream - for a fresher taste.
If you don't use it right away, screw on the lid and store in the fridge for whenever you need it - no more than 4-5 days, though.
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