An emulsion of egg and oil, mayonnaise can be embellished with all sorts of seasonings: garlic, chives, a teaspoon of curry powder, or a few anchovy fillets. Fresh mayonnaise will transform an egg salad sandwich and keep in the refrigerator for up to one week.
1/2 cup canola oil
1/2 cup extra virgin olive oil
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon lemon juice, plus more if needed
- Combine oils in a measuring cup. Set aside.
- Break egg into a blender. Add mustard and salt. Cover and blend at top speed until mixture is thick and foamy, about 3 seconds. Add lemon juice and blend for 10 seconds.
- With blender on high speed, slowly add combined oils, a drip at a time. If you find mayonnaise is too thick, add a few more drops of lemon juice.
Makes 1 cup.