This sauce was featured in Chef Nick's Spring 2011 Sauces Workshop.
Prep Time: 30 minutes
1 large egg or 2 egg yolks* 1 tablespoon white wine vinegar or white vinegar or white rice vinegar 1 tablespoon fresh lemon juice 1/2 teaspoon dry mustard 1/8 teaspoon sugar 1/8 teaspoon ground white pepper, or to taste Salt, to taste 1 cup vegetable oil, preferably canola
Blend all the ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a slow steady stream, until the mixture is well combined and thickened.
Taste and adjust the seasoning as desired, store in the refrigerator in a container with a tight-fitting lid for 3 to 4 days.
Makes 1 cup
NOTE - Homemade mayonnaise will not be as thick as commercially made mayonnaise.
GARLIC MAYONNAISE (Aioli) - Add 2 teaspoons minced garlic, roasted for an additional flavor boost, with the first group of ingredients.
HERB MAYONNAISE - Stir 1 to 2 tablespoons minced fresh herbs, such as flat-leaf parsley, watercress, basil, oregano, or tarragon, into the completed mayonnaise.
TARTAR SAUCE – Add chopped sweet pickle, minced onions, chopped parsley, lemon juice and salt and pepper to taste.
REMOULADE SAUCE – Add chopped sour pickle, chopped capers, chopped parsley, prepared mustard and tarragon.