-
1
Combine the oils in a small pitcher.
-
2
Crack the egg into the jar of a blender and blend briefly to beat lightly.
-
3
Add 2 tablespoons of the oils.
-
4
Blend on high speed for 10 seconds.
-
5
With the machine on the same setting, add the remaining oil in a very thin, slow, steady stream.
-
6
It is crucial not to add too much oil at once or the mayonnaise will not emulsify.
-
7
Turn off the blender motor.
-
8
Use a rubber spatula to scrape the inside of the blender jar so that all the ingredients are thoroughly combined.
-
9
Stir the salt into the lemon juice and add it with the mustard and pepper.
-
10
Engage the blender again to combine thoroughly.
-
11
Use immediately or cover and chill.
-
12
Homemade mayonnaise will keep for a week in the refrigerator.
-
13
MAlONESE VERDE
-
14
Green Mayonnaise
-
15
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 1/2 teaspoon anchovy paste.
-
16
Mix together all the ingredients, blending with a wooden spoon.
-
17
Serve with sliced boiled meats and chicken, or on hard-cooked eggs.
-
18
MAIONESE CON AGLIO
-
19
Garlic Mayonnaise
-
20
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.
-
21
Serve with seafood, especially steamed lobster or shellfish.
