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, so remember to set your ingredients out ahead of time.

Yield: 1 cup

Ingredients

• 1 large egg or 2 egg yolks*
• 1 tablespoon white wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon dry mustard or Dijon mustard or 1/4 teaspoon horseradish
• 1/8 teaspoon granulated sugar
• 1/8 teaspoon ground white pepper, or to taste
• Salt to taste
• 1 cup vegetable oil** (preferably safflower)

Instructions

1. Blend all the ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a steady, very thin stream, until the mixture is well combined and thickened.
2. Taste and adjust the seasoning, as desired.
3. Store in the refrigerator in a container with a tight fitting lid for 3 to 4 days.

Notes

* We have no problem with using raw eggs that have been properly refrigerated by the store or supplier. If you do have a problem with raw eggs, we suggest using a pasteurized egg product for this recipe.

** Other oils may be used, but a neutral-flavored oil is suggested. We have made this with avocado oil and grapeseed oil also with great success. Try to avoid the use of olive oil as it will oftentimes change the flavor dramatically. If you do want to use olive oil, consider using 1/2 cup olive oil and 1/2 cup of a neutral oil.

Homemade mayonnaise will not be as thick as commercially made mayonnaise.

Variations

Garlic Mayonnaise (Aïoli): Add 2 teaspoons minced garlic (roasted for an additional flavor boost) with the first group of ingredients.

Herbal Mayonnaise: Stir 1 to 2 tablespoons minced fresh herbs, such as flat-leaf parsley, watercress, basil, oregano, or tarragon, into the completed mayonnaise.

Attribution

Photo credit: 97092379@N04 / CC BY