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Blender Mayonnaise




Source of Recipe


Joy of Cooking






Recipe Introduction


Very easy. You can play around with the acid you use – do half lemon juice and half vinegar. Try a flavored vinegar, if you like!





List of Ingredients



• 1 large egg
  
• 2 large egg yolks
  
• ½ t. + ½ to 1 t. dry or Dijon mustard
  
• 2 t. + 1 ½ to 3 t. fresh lemon juice or vinegar
  
• ½ t. salt
  
• 1 ½ c. oil, room temperature
  
• Salt and pepper, to taste
  






Instructions



1. Add the egg, the egg yolks and the ½ t. mustard to the blender and blend on high speed until well blended, about 5 seconds. Scrape down the sides, then sprinkle with the 2 t. vinegar/lemon and ½ t. salt.
   
2. Blend for about 2 minutes. With the blender running, add the oil in the thinnest possible stream. After about 1/3 of the oil has been added – the mixture will have swollen and stiffened – add the oil in a slightly thicker stream. Stop the blender when all has been added and scrape down the sides and around the blade, mixing in any unabsorbed oil.
   
3. If you want a thicker sauce, add up to ¼ c. oil in the same way as above. If you want a thinner sauce, add light or heavy cream, at room temperature.
   
4. Taste the mayonnaise and stir in the additional lemon juice/vinegar, mustard and salt and pepper, to taste.
   






Final Comments


Makes 2 c.

Serve immediately, or refrigerate covered for 1 – 2 days.