Blender Mayonnaise

Name: Blender Mayonnaise
Yield: 4 servings
Ingredients: 1 1 large egg; 1 4 teaspoons freshly squeezed lemon juice, or to taste; 1 1 teaspoon Dijon mustard; 1 1/4 teaspoon fine sea salt; 1 1/4 teaspoon freshly ground white or black pepper*; 1 1 cup olive oil or a neutral vegetable oil or a combination of the two

From the kitchen of Carly

Silky homemade mayonnaise made in minutes using a blender. Bright lemon juice and sharp Dijon mustard balance the richness of olive oil for a condiment that tastes nothing like the store-bought version. Keeps for a week refrigerated.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large egg
14 teaspoons freshly squeezed lemon juice, or to taste
11 teaspoon Dijon mustard
11/4 teaspoon fine sea salt
11/4 teaspoon freshly ground white or black pepper*
11 cup olive oil or a neutral vegetable oil or a combination of the two

Instructions

In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.