Blender Mayonnaise
- Lactose free
- Vegetarian
- Simple recipes
Making mayonnaise shouldn't be a daunting task; just remember to have the ingredients at room temperature (keep egg at room temperature for at least 30 minutes). If you don't have a blender, use only the egg yolk and whisk in the first 3 tbsp (45 mL) of vegetable oil, drop by drop. If by any chance the mayonnaise separates, start again with another egg, add oil until mixture emulsifies properly (about 3 tbsp/45 mL), then add the separated mayonnaise in a slow stream.
Ingredients
- 1 egg, at room temperature
- 2 tsp (10 mL) Dijon mustard
- 2 tsp (10 mL) cider vinegar or white wine vinegar
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) white pepper
- 1/2 cup (125 mL) each vegetable oil and extra-virgin olive oil
- 1 tbsp (15 mL) lemon juice
Preparation
In blender, blend together egg, mustard, vinegar, salt and pepper. With motor running, add 3 tbsp (45 mL) of the vegetable oil, one drop at a time. Add remaining vegetable oil and olive oil in slow stream until thickened. Mix in lemon juice.
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