One of the ‘five mother’ sauces. Traditionally,mayonnaise is made by whisking the ingredients vigorously byhand while slowly incorporating the oil to create an emulsion.The use of a blender makes things much easier. Begin with allthe ingredients at room temperature for success in making homemademayonnaise in your blender.
Recipe: Basic Mayonnaisewith Variations
1 large egg or 2 egg yolks (see FoodSafety Tips)
1 tablespoon white wine vinegar white vinegar or white rice vinegar*1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard1/8 teaspoon sugar
1/8 teaspoon ground white pepper, or to taste
Salt to taste
1 cup vegetable or oil (preferably canola)
Note: Homemade mayonnaise will not be asthick as commercially made mayonnaise.
Makes 1 cup.
Garlic Mayonnaise (Aïoli): Add 2 teaspoons minced garlic (roasted for anadditional flavor boost) with the first group of ingredients.
Herb Mayonnaise: Stir 1 to 2 tablespoons minced freshherbs, such as flat-leaf parsley, watercress, basil, oregano,or tarragon, into the completed mayonnaise.
* White rice vinegar, made from fermented rice, has a low acidityand is milder and sweeter than ordinary white vinegar. It canbe found in Asian markets and most supermarkets.
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