Prep 15 mins
Cook 0 mins
- 1 egg
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon mustard
- 1⁄2 teaspoon paprika
- 3 tablespoons vinegar or 3 tablespoons lemon juice
- 1 1⁄2 cups salad oil (less if mixture thickens quickly)
- Put first six ingredients in blender.
- Cover and pulse for just a few seconds.
- Uncover and add salad oil gradually while the motor is running.
- Blend until very thick and smooth.
Terrific and easy recipe. I'm typically squeamish about new mayonnaise recipes because they don't always emulsify properly (or at all), but this one's a winner. I used a blend of olive oil and canola oil, and also divided the mustard -- 1/2 tsp dried and 1/2 tsp prepared. After it emulsified and blended, I added 1 tsp of puréed chipotle peppers in adobo sauce (you can buy the little cans in the grocery store) and it really added a nice flavor. I'll use this recipe again.
Tasty and easy. I only used one tablespoon of vinegar and it turned out fine. I also added a teaspoon of salsa. Making this mayo I used a technique I saw elsewhere. I put the vinegar, paprika, mustard, salt and sugar at the bottom of a tall plastic cup. I added the egg and just one cup of oil on top of the egg. Then I used my stick blender, starting at the bottom of the cup and slowly moving up. By the time you get to the top of the mix, everything is blended. This is my go to mayo recipe and I love it.
I made this mayo one day for tuna salad. It was very good and was real close to the BF type of mayo. I would not change a thing. I would consider adding the chopped chipotle pepper if I were making roast beef or chicken sandwiches.