Basic Mayonnaise with Variations
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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. INGREDIENTS 1 large egg or 2 egg yolks* 1 tablespoon white wine vinegar or 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 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 slow 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 NOTE - Homemade mayonnaise will not be as thick as commercially made mayonnaise. **WHITE RICE VINEGAR - 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. VARIATIONS GARLIC MAYONNAISE (Aioli) - 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.