Summer-Salad Mayonnaise

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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.

Martha Stewart Living, June 2011

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Credit: andrew parcell

Recipe Summary

Yield:
Makes 2 1/2 cups
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Ingredients

Directions

  • 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).

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Cook's Notes

The eggs in this recipe are not cooked.

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Reviews (1)

5 Ratings
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Martha Stewart Member
06/25/2011
Can egg substitute be used in place of the raw eggs? I'm in Arizona and even the freshest of fresh eggs make me a little nervous, especially in the summer heat.
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