Homemade Blender Mayonnaise

Nothing tastes fresher than homemade mayonnaise. While it does not have a long shelf life and must be used quickly, nothing is more worth the effort than this wonderful creation.



1 whole egg white

1 egg yolk

Juice of 1/2 lemon (about 2 Tbsps)

1 Tbsp of white wine vinegar

1 tsp of Dijon mustard

1 tsp of kosher salt

1 1/2 cup of canola or vegetable oil, or half canola and half olive oil



Combine egg, egg yolk, lemon juice, vinegar, mustard and salt in a blender or food processor. Pulse for 2 to 3 times. With motor running, pour the oil through the feed tube (the little insert in the lid) very slowly at first, adding more quickly at the end as the mayonnaise comes together.



Variations: Add 2 or 3 minced cloves of garlic at the beginning to make aioli, or add fresh herbs such as thyme or basil. Makes 1 1/2 cups. source: Houston Chronicle Food Section 1/13/09.