Blender Mayonnaise Recipe - Cooking Index
Blender Mayonnaise Recipe - Cooking Index
| 1 | Egg yolk - room temperature | |
| 1 tablespoon | 15ml | Freshly-squeezed lemon juice - or to taste |
| 2 teaspoons | 10ml | Dijon mustard |
| 1/2 teaspoon | 2.5ml | Salt |
| 3/4 cup | 177ml | Peanut oil |
| Freshly ground black pepper - to taste |
Combine the yolk, lemon juice, mustard and salt in a blender. Process the mixture briefly on low speed.
With the motor running, very slowly dribble in the oil until the mixture emulsifies. (Note: To make by hand, whisk the first four ingredients in a bowl, then whisk in the oil in a stream.)
Taste and adjust the seasoning, adding more lemon juice or salt as needed, then season with pepper. Serve immediately, or transfer to a bowl, cover and refrigerate up to three days.
This recipe yields about 1 cup for 16 servings.
Each serving: 94 calories; 89 mg. sodium; 13 mg. cholesterol; 11 grams fat; 2 grams saturated fat; 0 carbohydrates; 0 protein; 0 fiber.
Variations: u For Easy Aioli: Make mayonnaise according to recipe above but omit the salt and use really good olive oil for one-third of the oil. Use the flat side of a chef's knife to smash 4 garlic cloves to remove peels and crush flesh. Cut out any green sprouts in the garlic (they're bitter). Using a mortar and pestle, crush the garlic with 1 teaspoon coarse sea salt to make a smooth paste. Whisk into mayonnaise.
u For Easy Rouille: Make mayonnaise according to recipe above but use half olive oil, half peanut oil. Blend in 2 cloves minced garlic, 1 teaspoon cayenne and 3 teaspoons hot paprika. Let stand at least 1 hour to allow flavors to meld.
Source:
The Los Angeles Times, 03-05-2003
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