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.
1 large egg or 2 egg yolks*
1 tablespoon white wine vinegar white vinegar or white rice vinegar**
1 tablespoon fresh lemon juice
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 canola)
- 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.
- Taste and adjust the seasoning, as desired. Store in the refrigerator in a container with a tight-fitting lid for 3 to 4 days.
Makes 1 cup.
*Please exercise caution when using raw eggs that are uncooked in prepared food. We suggest using a pasteurized egg product for this recipe.
**White rice vinegar, made from fermented rice, has a low acidity and is milder and sweeter than ordinary white vinegar. It can be found in Asian markets and most supermarkets.
- 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.
Note: Homemade mayonnaise will not be as thick as commercially made mayonnaise.