BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
March 24 2010
Mother Sauces - Mayonnaise
One of the "five mother" sauces. Traditionally, mayonnaise is made by whisking the ingredients vigorously by hand while slowly incorporating the oil to create an emulsion. The use of a blender makes things much easier. Begin with all the ingredients at room temperature for success in making homemade mayonnaise in your blender.
1 large egg or 2 egg yolks
1 tablespoon white wine vinegar or white vinegar or white rice vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard
1/8 teaspoon sugar
1/8 teaspoon ground white pepper, or to taste
Salt, to taste
1 cup vegetable oil, preferably canola
Blend all the ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a slow steady stream, until the mixture is well combined and thickened.
Taste and adjust the seasoning, as desired. Store in the refrigerator in a container with a tight-fitting lid for 3 to 4 days.
Makes 1 cup