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1
In this exact order, add the egg, vinegar or lemon juice, salt, mustard, honey, pepper and oil to the immersion blender cup.
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2
Let the ingredients sit for one minute, as the egg yolk settles to the bottom.
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3
Place the immersion blender into the cup and starting slowly pulsing the mixture.
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4
In a few seconds you will see the mayo begin to form at the bottom.
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5
You can move the immersion lightly up and down to finish.
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6
The whole process should take no more than one minute.
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7
Add the sour cream.
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8
Mix again briefly.
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9
Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.
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10
* Wasabi Mayonnaise: Add 1 teaspoon of powdered wasabi (Japanese horseradish) per 1/2 cup of light mayonnaise.
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11
* Mango Mayonnaise: Blend 1/2 cup of light mayonnaise with a cup of mango pieces.
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12
* Garlic Mayonnaise: Stir a teaspoon of crushed or minced garlic and 1/2 teaspoon of dry mustard into a cup of light mayonnaise.
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13
* Tahini Mayonnaise: Whisk 1 tablespoon each of lemon juice and tahini (sesame-seed paste) into 1/2 cup light mayonnaise.
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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.
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15
* Sun-Dried Tomato Mayonnaise.
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16
Stir 1/8 cup finely chopped sun-dried tomatoes into 1/2 cup light mayonnaise.
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17
* Pesto Mayonnaise: Stir 1 1/2 tablespoons pesto into 1/2 cup light mayonnaise.
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18
* Dijonnaise: Stirring 1 1/2 tablespoons of Dijon mustard into 1/2 cup light mayonnaise.
