- ½ cup safflower oil or vegetable oil
- ¼ cup extra virgin olive oil
- 1 egg, at room temperature
- ½ teaspoon salt, or to taste
- 2 tablespoons freshly squeezed lemon juice, or to taste
- ½ teaspoon Dijon-style mustard
- Dash of freshly milled white pepper
- Combine the oils in a small pitcher. Crack the egg into the jar of a blender and blend briefly to beat lightly. Add 2 tablespoons of the oils. Blend on high speed for 10 seconds. With the machine on the same setting, add the remaining oil in a very thin, slow, steady stream. It is crucial not to add too much oil at once or the mayonnaise will not emulsify. Turn off the blender motor. Use a rubber spatula to scrape the inside of the blender jar so that all the ingredients are thoroughly combined. Stir the salt into the lemon juice and add it with the mustard and pepper. Engage the blender again to combine thoroughly. Use immediately or cover and chill. Homemade mayonnaise will keep for a week in the refrigerator.
- MAlONESE VERDE
- Green Mayonnaise
- To 1 cup mayonnaise, add 2 tablespoons finely chopped fresh Italian parsley; 2 tablespoons finely chopped cornichons; 1 tablespoon chopped drained capers; 1 tablespoon freshly squeezed lemon juice, or to taste; freshly milled black pepper to taste; and half a small anchovy fillet, well mashed, or ½ teaspoon anchovy paste. Mix together all the ingredients, blending with a wooden spoon. Serve with sliced boiled meats and chicken, or on hard-cooked eggs.
- MAIONESE CON AGLIO
- Garlic Mayonnaise
- To 1 cup mayonnaise, add 2 large cloves garlic, finely chopped or passed through a garlic press and then pounded into a paste with a little salt. Serve with seafood, especially steamed lobster or shellfish.