One of the 'five mother' sauces. Traditionally, mayonnaise is 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.

Basic Mayonnaise with Variations

1 large egg or 2 egg yolks (see Food Safety Tips)
1 tablespoon white wine vinegar white vinegar or white rice vinegar*

1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard

1/8 teaspoon sugar
1/8 teaspoon ground white pepper, or to taste
Salt to taste
1 cup vegetable or oil (preferably canola)

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 stream, until the mixture is well combined and thickened.
2. Taste and adjust the seasoning, as desired. Store in the refrigerator in a container with a tight-fitting lid for 3 to 4 days.

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

Makes 1 cup.

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.

* 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.