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Blender Mayonnaise

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Yields 1-1/2 cups

  • by from Fine Cooking
    Issue 114

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

  • 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

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.

Variations

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.

nutrition information (per serving):
Calories (kcal): 110; Fat (g): fat g 12; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 1; Protein (g): protein g 0; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 0; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 15; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 0;

Photo: Scott Phillips

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).

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