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.
- 1 large egg or 2 egg yolks (see Food
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)
- 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.
Note: Homemade mayonnaise will not be as
thick as commercially made mayonnaise.
Makes 1 cup.
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.