Immersion Blender Low Fat Homemade Mayonnaise (W/ Variatiations)

1. 1

   In this exact order, add the egg, vinegar or lemon juice, salt, mustard, honey, pepper and oil to the immersion blender cup.

2. 2

   Let the ingredients sit for one minute, as the egg yolk settles to the bottom.

3. 3

   Place the immersion blender into the cup and starting slowly pulsing the mixture.

4. 4

   In a few seconds you will see the mayo begin to form at the bottom.

5. 5

   You can move the immersion lightly up and down to finish.

6. 6

   The whole process should take no more than one minute.

7. 7

   Add the sour cream.

8. 8

   Mix again briefly.

9. 9

   Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.

10. 10

    * Wasabi Mayonnaise: Add 1 teaspoon of powdered wasabi (Japanese horseradish) per 1/2 cup of light mayonnaise.

11. 11

    * Mango Mayonnaise: Blend 1/2 cup of light mayonnaise with a cup of mango pieces.

12. 12

    * Garlic Mayonnaise: Stir a teaspoon of crushed or minced garlic and 1/2 teaspoon of dry mustard into a cup of light mayonnaise.

13. 13

    * Tahini Mayonnaise: Whisk 1 tablespoon each of lemon juice and tahini (sesame-seed paste) into 1/2 cup light mayonnaise.

14. 14

    * 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.

15. 15

    * Sun-Dried Tomato Mayonnaise.

16. 16

    Stir 1/8 cup finely chopped sun-dried tomatoes into 1/2 cup light mayonnaise.

17. 17

    * Pesto Mayonnaise: Stir 1 1/2 tablespoons pesto into 1/2 cup light mayonnaise.

18. 18

    * Dijonnaise: Stirring 1 1/2 tablespoons of Dijon mustard into 1/2 cup light mayonnaise.

* Per serving · 4 servings · Values may vary.