Finished mayonnaise on a whisk
Makes 2 cups mayonnaise We love making mayonnaise the old fashioned way (for special occasions!), but you can also make it in a blender. Follow the directions, plus instead of a bowl, combine the yolks, water, vinegar, mustard, and sugar in a blender, and steam in the oil while it’s running until it becomes creamy.…

CIA FOODIES


Mayonnaise

Makes 2 cups mayonnaise We love making mayonnaise the old fashioned way (for special occasions!), but you can also make it in a blender. Follow the directions, plus instead of a bowl, combine the yolks, water, vinegar, mustard, and sugar in a blender, and steam in the oil while it’s running until it becomes creamy. Note: Olive oil or mild peanut oil may be substituted for some or all of the vegetable oil.

Ingredients

  • 2 pasteurized egg yolks
  • 1 tablespoon water
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar
  • 2 cups vegetable oil (see Note)
  • Salt, as needed
  • Ground white pepper, as needed
  • 1 tablespoon fresh lemon juice

Directions

  1. Combine the egg yolks, water, vinegar, mustard, and sugar in a bowl. Mix well with a balloon whisk until the mixture is slightly foamy.
  2. Gradually add the oil in a thin, steady stream, whisking constantly, until the oil is incorporated and the mayonnaise is emulsified, smooth, and thick.
  3. Season with salt, white pepper, and the lemon juice.
  4. Use the mayonnaise immediately or refrigerate in a clean airtight container for later use.

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