Summer-Salad Mayonnaise

Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. (Store-bought can be used in a pinch.) Mix with boiled potatoes, shredded cabbage, or seafood for upgrades to warm-weather favorites.

  • Yield: Makes 2 1/2 cups

Photography: andrew parcell

Source: Martha Stewart Living, June 2011

Ingredients

  • 2 large eggs
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 3/4 teaspoon coarse salt
  • 2 cups vegetable or safflower oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chopped cornichons
  • 1/4 cup chopped jarred Peppadew peppers
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).

Cook's Notes

The eggs in this recipe are not cooked.

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