Blender Mayonnaise
10m prep 0s cook 10m ready
About 1 ½ cups This mayonnaise differs from the above recipe in that it uses a whole egg and starts off with oil already added to the egg, with lemon juice added later (both of these tweaks help the emulsion form in the blender). Compared to the other methods, this one consistently produces the stiffest texture. You can also make this version in a food processor; use the plastic blade if you have one, as it seems to make a slightly lighter sauce.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 large egg, at room temperature
- ¼ cup vegetable oil
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon sugar
- Pinch of cayenne pepper
- ½ cup vegetable oil
- 3 tablespoons lemon juice
- ½ cup vegetable oil
Let's Cook
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Step 1.
Add to a blender: 1 large egg, at room temperature; ¼ cup vegetable oil; 1 teaspoon dry mustard; 1 teaspoon salt; 1 teaspoon sugar; Pinch of cayenne pepper
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Step 2.
Cover and blend on high until thoroughly combined. With the blender running, slowly add in a thin, steady stream: ½ cup vegetable oil
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Step 3.
and then: 3 tablespoons lemon juice
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Step 4.
until thoroughly blended. Slowly add: ½ cup vegetable oil
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Step 5.
and blend until thick. You may have to stop and start the blender occasionally to scrape down the sides.
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