Homemade Mayonnaise

By Hklbrries

Any recipes that call for mayonnaise will taste best if you use your own freshly made mayonnaise. The action of a blender or food processor assures success every time. Whole-egg mayonnaise is softer than that made with egg yolks; if you use egg yolks, the dressing will be thicker and the flavor richer.

The variations that follow the basic recipe offer several delicious alternatives. Green or Lemon Mayonnaise complements all kinds of seafood. Tangerine Mayonnaise adds a sophisticated note to composed salads mingling greens and fruit.

Ingredients

• 1 large whole egg or 3 egg yolks
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar or lemon juice
• 1 cup salad oil
• Salt (optional)

Details

Servings 2

Preparation

Step 1

In a blender or food processor, combine egg, mustard and vinegar. Whirl until well blended (3 to 5 seconds). With motor running, add oil, a few drops at a time at first, then increasing to a slow, steady stream about 1/16 inch wide. (Add oil as slowly as possible). Season with salt to taste, if desired.

If made ahead, cover and refrigerate for up to 2 weeks.

Green Mayonnaise: Combine 8 watercress sprigs, 6 to 10 spinach leaves, and 5 parsley sprigs; cover with boiling water and let stand for about 5 minutes. Drain, rinse with cold water, and drain again, pressing out excess moisture. Follow directions for Homemade Mayonnaise, adding greens and 2 tsp lemon juice to blender (or processor fitted with metal blade) along with egg, mustard and vinegar.

Lemon Mayonnaise: Follow directions for Homemade Mayonnaise, adding 2 tsp grated lemon rind to blender or processor with egg and mustard; omit vinegar and use 2 tbsp lemon juice.

Tangerine Mayonnaise: Follow directions for Homemade Mayonnaise, adding 1 tsp grated tangerine or orange peel, 1 clove garlic, and 1/4 tsp white pepper to blender or processor with egg and mustard. After all the oil is added and mayonnaise is thick, stir in 1 tbsp thawed frozen tangerine juice concentrate.