Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Blender Mayonnaise

Scott Phillips

Yield: Yields 1-1/2 cups

Homemade mayonnaise contains raw egg yolk. If you’re concerned about the safety of your yolks, buy pasteurized eggs.

Ingredients

  • 2 Tbs. fresh lemon juice
  • 1 large egg yolk
  • 1/2 tsp. Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 1-1/4 cups canola oil

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 100
      Fat (g): 12
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 10
      Sodium (mg): 15
      Carbohydrates (g): 0
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Combine the lemon juice, egg yolk, mustard, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 tsp. water in a blender. With the machine running, very slowly pour in the oil in a steady stream through the hole in the blender’s cap. Once the mixture thickens, you can add the remaining oil more quickly. Season to taste with salt and pepper. Use immediately or store covered in the refrigerator for up to 5 days.

Herbed mayonnaise Stir 1 to 2 Tbs. finely chopped herbs into the finished mayonnaise.

Aïoli (garlic mayonnaise) Replace the mustard with 2 cloves coarsely chopped garlic.

Tartar sauce Stir 1/4 cup finely chopped cornichons, 1 Tbs. minced shallots, and 1 to 2 tsp. prepared horseradish into the finished mayonnaise.

Rémoulade Stir 1 Tbs. each finely chopped capers and cornichons; 1 tsp. each finely chopped chives, chervil, and tarragon; 1/4 tsp. each anchovy paste and Worcestershire sauce; and hot pepper sauce to taste into the finished mayonnaise.

Reviews

Rate or Review

Reviews

  • User avater
    KFaitour | 04/18/2014

    I could not get this to work. Too much oil broke the emulsion--it was more like I needed two egg yolks and that amount of oil, or one yolk and far less (maybe less than half).

  • jpreed | 10/28/2011

    It would be helpful if you listed the amount of canola oil. I am assuming about l - 1 1/2 cups.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks