Cooked Blender Mayonnaise
2 EGG YOLKS 2 tbsp. fresh lemon juice OR vinegar 2 tbsp. water 1 tsp. sugar 1 tsp. dry mustard 1/2 tsp. salt Dash pepper 1 cup olive oil OR vegetable oil
Yields: 1-1/4 cups
- Nutritional Information
Total Fat: 11 g
Saturated fat: 2 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 8 g
Cholesterol: 18 mg
Sodium: 59 mg
Carbohydrates: 0 g
Dietary Fiber: 0 g
Protein: 0 g
Vitamin A: 24.9 IU
Vitamin D: 3.7 IU
Folate: 2.7 mcg
Calcium: 2.8 mg
Iron: 0.1 mg
Choline: 11.7 mg
WHISK egg yolks, lemon juice, water, sugar, mustard, salt and pepper in small saucepan until blended.
COOK over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. REMOVE from heat immediately; let cool 4 minutes.
POUR mixture into blender; cover. With motor running on high speed, ADD oil slowly, in a thin stream; blend until mayonnaise is thick and smooth. Turn blender off occasionally to scrape down sides with rubber spatula. REFRIGERATE, covered.
Fresh and creamy mayonnaise made with just 4 ingredients! Add minced herbs or garlic for more flavor.
Be creative – add horseradish, wasabi powder, chipotle peppers or sundried tomatoes to the mayonnaise.
Don’t be in a hurry! Add oil very slowly while blending. If oil is added too quickly, or if too much oil is used, the mayonnaise may separate and you’ll have to start over from scratch.
Food processor method: Mayonnaise can be made in a food processor. Use the plastic blade if you have one.
Whisk method: This takes much longer and is more work. In the beginning, add only a few drops of oil at a time, whisking well after each addition. After about 1/3 of the oil has been incorporated and the mayonnaise has begun to thicken, the oil can be added slowly in a thin stream, whisking well after each addition.
Homemade Tartar Sauce: COMBINE 1 cup mayonnaise, 2-1/2 tablespoons finely chopped sweet pickle, 1-1/2 tablespoons finely chopped onion, 1 tablespoon minced parsley and 1 teaspoon prepared mustard; MIX well, REFRIGERATE covered.