23. March 2010 08:47
Previously I spoke about having preservatives added to the mayonnaise you buy in the local mega mart. Since I can no longer buy preservative free mayo, I’ve taken to making it myself. It is a remarkably easy thing to do...just try and have a good old fashioned glass container available to store it in. If you can’t find a mayo jar, look for a glass pickle jar. The tops have a good seal and don’t have paper or thin cardboard inside that disintegrate when you wash them out.
You’ll want to run your blender at about medium speed for this. Mayo can be a little funny in that once it thickens up, it will start to get runny again if you keep messing with it so don’t over blend it. One more little thing you may find that as you’re blending; the mayo will thicken to the point where there is liquid floating on top that won’t blend. Stop the blender and with a long handled spatula, dig down to the bottom of the container and "burp" the mayo. An air bubble formed and stopped the liquid from moving vertically in the blender!
1 1/4 cup vegetable oil (Author’s note: the type of oil used will greatly vary the flavor of the finished mayonnaise. You may substitute any type of oil for a more robust or specific flavor.)
3 Tbs lemon juice
1 large egg
1 tsp ground mustard
1 tsp salt
1 tsp sugar
a dash of cayenne
In a blender, add the egg, mustard, salt, sugar, cayenne and 1/4 cup of oil. Blend until thoroughly mixed. With the blender still running, slowly pour in 1/2 cup of oil. Then slowly add the lemon juice. Finally, slowly add the remaining 1/2 cup of oil into the blender. Slow is the key for the oil and egg to emulsify into the mayo.