Homemade Blender Mayonaise
1 1/4 cups. You can always have fresh on hand. This recipe uses whole eggs, so it's a little lighter than classic mayonnaise that uses only just the yolks.
I extracted this recipe from my Cooking Club Magazine and made it tonight. It is really good.
Egg mixture will begin to thicken after half of the oil has been absorbed. Stir in remaining 1/2 tablespoon lemon juice for more lemon flavor, if desired. Refrigerate, tightly covered, up to 7 days.
*The secret to perfect mayonnaise is adding the oil slowly. If the oil is added too quickly, the mixture will break or curdle.
*To fix curdled mayonnaise, add a new pasteurized egg to a clean blender container. With the blender running, slowly add the curdled mayonnaise mixture into the egg.
*When using the mayonnaise in mildly flavored dishes, prepare it with a light-tasting oil like canola.
*For a more robust flavor, use extra-virgin olive oil. Or, use a combination of canola and extra-virgin.
*Flavor the mayonnaise by adding minced garlic, chopped fresh herbs, orange or lime juice in place of the lemon juice, or curry or mustard to taste.