Blender Mayonnaise
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 cup
- 1 large egg
- 1 teaspoon dijon mustard
- 1/4 teaspoon fine sea salt
- 4 teaspoons freshly squeezed lemon juice, or to taste
- 1/4 teaspoon freshly ground white or black pepper*
- 1 cup olive oil or a neutral vegetable oil or a combination of the two
- Carbohydrate 0 g(0%)
- Cholesterol 23 mg(8%)
- Fat 29 g(44%)
- Fiber 0 g(0%)
- Protein 1 g(2%)
- Saturated Fat 2 g(10%)
- Sodium 87 mg(4%)
- Calories 258
Preparation 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. *Cook's Note:White pepper is the classic pepper used for mayonnaise, because it visually blends into the pale color. If you prefer the flavor of freshly ground black pepper and don't mind the dark flecks, feel free to use it.
Preparation 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. *Cook's Note:White pepper is the classic pepper used for mayonnaise, because it visually blends into the pale color. If you prefer the flavor of freshly ground black pepper and don't mind the dark flecks, feel free to use it.
