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Homemade mayonnaise is fast and easy to make in a blender or food processor. Flavored variations are also included.

Prep Time: 5minutes

Total Time: 5minutes

Ingredients:

  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1-1/2 teaspoons white wine vinegar
  • 1 cup oil, peanut or corn
  • 1 to 2 Tablespoons lemon juice

Preparation:

Place everything but the oil and lemon juice in the blender or processor container. Process 5 seconds in the blender; 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream. When all the oil has been added, stop the motor and taste. Add lemon juice to your taste. If the sauce is too thick, thin with hot water or lemon juice. If too thin, process a little longer.

Yield: 1-1/4 cups

Mayonnaise Variations
(Except for Remoulade, each starts with one cup.)

Aioli: Add 4 cloves garlic mashed with 1/8 teaspoon salt and 1/2 teaspoon lemon juice. Add 1 to 2 tablespoons olive oil, enough to make a soft consistency. Good with fish soups, fish, poached or boiled eggs, vegetables.

Creamy: Stir in as much as an equal amount of sour cream or unflavored yogurt. For salad dressing, use cream or buttermilk.

Green Goddess: Add 1 small clove garlic, chopped, 2 to 3 chopped anchovy fillets, 3 tablespoons chopped parsley, 6 tablespoons sour cream and lemon juice to taste. Serve on salad or with fish and shellfish.

Herb: Puree 2 tablespoons chopped fresh herbs with an equal part lemon juice. Press out liquid, stir into mayonnaise. Nice with fish, poached or boiled eggs, vegetables.

Horseradish: Add horseradish to taste. Serve with ham, beef, corned beef.

Remoulade: Add to 1-1/2 cups mayonnaise 1 finely chopped hard-cooked egg, 1 tablespoon chopped capers, 1 tablespoon chopped parsley, 1 teaspoon lemon juice. Classic accompaniment to cold poached or boiled eggs, fried fish, cold vegetables, cold meats.

Scandinavian Mustard: Add 2 tablespoons Dijon mustard, 4 teaspoons brown sugar, 2 tablespoons fresh dill. Sweet and luscious with smoked or fresh salmon, ham, cold meats.

Tartar Sauce: Add 1 tablespoon minced pickles, 1/2 tablespoon minced onion, 2 teaspoons parsley, 1 teaspoon lemon juice. A little dried tarragon is optional. Serve with fish and shellfish.

Thousand Island or Russian: Stir in 1/4 cup chili sauce, 2 tablespoons chopped gherkins, 1 chopped shallot or green onion, 1 teaspoon grated horseradish. Serve with boiled eggs, fish, shellfish, cold meats, cold vegetables, green salad or a Reuben sandwich.

Recipe Source: The Kitchen Companion by Polly Clingerman (American Cooking Guild)
Reprinted with permission.

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