HOMEMADE BLENDER MAYONAISE
This mayonnaise is made in the blender and whips up very quickly. I like it because it is a small recipe and makes only 1 1/4 cups. You can always have fresh on hand. This recipe uses whole eggs, so it's a little lighter than classic mayonnaise that uses only just the yolks. I extracted this recipe from my Cooking Club Magazine...
Provided by Susan Cutler
Categories Other Sauces
Time 5m
Number Of Ingredients 5
Steps:
- 1. Blend eggs. 1 1/2 tablespoons of the lemon juice, salt, and pepper in blender 30 seconds or until frothy and well-blended.
- 2. With machine running, slowly pour in oil in a very thin stream (this will take 2 or 3 minutes). Egg mixture will begin to thicken after half of the oil has been absorbed. Stir in remaining 1/2 tablespoon lemon juice for more lemon flavor, if desired. Refrigerate, tightly covered, up to 7 days.
- 3. *Tip: For a thicker mayonnaise, slowly add up to 1/4 cup additional oil.
- 4. SUCCESS TIPS: *The secret to perfect mayonnaise is adding the oil slowly. If the oil is added too quickly, the mixture will break or curdle. *To fix curdled mayonnaise, add a new pasteurized egg to a clean blender container. With the blender running, slowly add the curdled mayonnaise mixture into the egg. *When using the mayonnaise in mildly flavored dishes, prepare it with a light-tasting oil like canola. *For a more robust flavor, use extra-virgin olive oil. Or, use a combination of canola and extra-virgin. *Flavor the mayonnaise by adding minced garlic, chopped fresh herbs, orange or lime juice in place of the lemon juice, or curry or mustard to taste.
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