There is no comparison between mayonnaise made at home and store-bought mayonnaise. If you've never tried it, do just once and you may never buy a jar in the grocery store again. Mayonnaise may be made by hand, using a wire whisk or an electric beater, or in a blender. The only difference is that blender mayonnaise uses a whole egg, rather than just the yolk.
Mayonnaise is easiest to make when all the ingredients are at room temperature, so set the ingredients out on the counter about an hour before you start. Mayonnaise 3 egg yolks 1 tablespoon wine vinegar or lemon juice 1/2 teaspoon salt 1/4 teaspoon dry or prepared mustard 1 1/2 to 2 1/4 cups of olive oil, salad oil, or a mixture of each
Beat egg yolks with a wire whisk until they are thick and sticky. Add vinegar or lemon juice, salt, and mustard and beat 30 seconds more. Begin adding oil drop by drop and beat constantly with whisk. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
After 1/3 to 1/2 of the oil is incorporated, the sauce will thicken and you may rest a moment. Then beat in the remaining oil by tablespoons, blending throughly after each addition.
If sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with oil. If you are a beginner, just use the least amount of oil, 1 1/2 cups. Blender Mayonnaise 1 egg 1/4 teaspoon dry mustard 1/2 teaspoon salt 1 tablespoon lemon juice or wine vinegar 1 cup olive oil, salad oil, or mixture
Break egg into blender jar. Add mustard and salt, cover and blend at top speed for 30 seconds, until thick and foamy. Pour in lemon juice or vinegar, and blend for 30 seconds.
Uncover jar and, blending at high speed, pour oil in center of egg mixture in very thin stream of droplets. If it becomes too thick, add a few drops of lemon juice or vinegar. Taste, and blend in additional seasonings if needed.