Basic Mayonnaise Recipe

rate this recipe Rate this recipe

A thick and creamy French sauce used as a condiment to be spread over foods such as sandwich bread and crackers, or served as a dip. It can also be used as a thickener or base for other dressings.

Basic Mayonnaise Recipe (+)

Directions

In blender or food processor, combine egg, dry mustard, salt, pepper, lemon juice, and 1/4 cup of oil.
Turn machine on and slowly add the remaining oil in a thin stream. If mayonnaise appears too thick, add drops of lemon juice while machine is running.
Serve immediately or refrigerate in a covered container. Can be refrigerated for 2-3 days.
*A combination of lemon juice and vinegar may be used, or white wine, or vinegar and water combined. The amount of vinegar will alter the taste.

Container: food processor or blender

Prep Time: 15 minutes

Serving Description: Makes 1 cup

Ingredients

-		1 egg yolk, large egg
-		3/4 teaspoon dry mustard
-		1/4 teaspoon salt
-		1 pinch ground black pepper
-		1 dash cayenne pepper
-		2 tablespoons fresh lemon juice*
-		1 cup oil, extra virgin olive oil, canola, or combination of each

Basic Mayonnaise recipe - Related Content

Recipes

Basic White Bread

For the inexperienced home cook, preparing basic white bread is a good way to gain confidence in bread making.

Basic Wild Rice

Distinctively flavored with the natural flavors from rice grown in lakes, streams and beds of fresh blue waters.

Basic Bread and Sausage Dressing

This basic stuffing recipe is a flavorful side dish that goes well with turkey and many other meats.

A rack of lamb (a roast consisting of a row of unseparated rib chops) is the ultimate cut of lamb and needs no embellishment. This simple preparation allows the delicious flavor of lamb to be the star.

Basic Scones

Scones are, in essence, rich, flaky biscuits and there are many different versions. This one is easy and can, once learned, be varied as you wish. For best results, follow a few basic rules: have the butter cold, the oven hot, and don't overmix the dough once the liquid is added. And if the first attempt isn't picture perfect, it will still taste good. Practice makes perfect!