Basic Mayonnaise with Variations
One of the "Five Mother Sauces", mayonnaise is traditionally made by whisking the ingredients vigorously by hand while slowly incorporating the oil to create an emulsion, the use of a blender makes things much easier. Begin with all the ingredients at room temperature for success in making homemade mayonnaise in your blender.
Recipe Ingredients:
1 large egg or 2 egg yolks
2 tablespoons white wine vinegar, white distilled vinegar or fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
1/8 teaspoon granulated sugar
1/8 teaspoon ground white pepper, or to taste
Salt to taste
1 cup vegetable or oil (preferably extra light olive or avocado oil)
Cooking Directions:
- Blend all the ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a steady stream, until the mixture is well combined and thickened. (This can also be done in a 4-cup mixing bowl using an immersion/stick blender.)
- Taste and adjust the seasoning, as desired. Store in the refrigerator in a container with a tight-fitting lid for up to 2 weeks, or if vacuum-sealed in a sanitized mason/canning jar, up to 1 month (in the refrigerator).
Makes 1 1/4 cups.
Variations:
- Garlic Mayonnaise (Aïoli): Add 2 teaspoons minced garlic (roasted for an additional flavor boost) with the first group of ingredients.
- Herb Mayonnaise: Stir 1 to 2 tablespoons minced fresh herbs, such as flat-leaf parsley, watercress, basil, oregano, or tarragon, into the completed mayonnaise.
Recipe and photograph by Hope Cantil; copyright © 1999; property of CooksRecipes.com. See Terms of Use.