Made fast and easy in a blender! See recipe notes for key egg tips.
"The only trouble with homemade mayonnaise is that once you’ve eaten your own you will never again be satisfied with any else!"
(good quality olive or vegetable)
Break the egg into the blendar jar. Cover and blend at top speed for 30 seconds.
Add mustard, salt and lemmon juice. Blend for 15 seconds.
Uncover and blending at high speed, pour in oil in a very thin stream of droplets.
As the sauce begins to thicken, after about 1/2 cup of oil, add oil a little bit quicker.
It will become very thick after the full cup is added.
A few notes about the egg:
Should be at room temperature.
Must be beaten first until thick and lemon-colored in order to absorb the oil.
Must be fed the oil very slowly to start, until the emulsion process starts.
Can only absorb so much oil. Too much and the sauce will become thin.
Homemade Mayonnaise https://blueaproncooks.com/lets-talk-about-salt/ March 22, 2021