the throwdown, but is still a winner, is modified from one given to this blog by Arabian Knits. It uses a stick blender instead of a regular blender (or a whisk and tons of elbow grease). It's so simple, easy, and quick, you may never need to buy store-bought mayonnaise again!
(yields 1 cup)
In a glass jar that is wide enough for the blender to fit through put, in this order:
1 egg, room temperature (we ran the egg under warm water to take the refrigerator chill off it)
1 1/2 tsp. Fresh lemon juice
1/4 tsp. salt
3/4 cup light oil (we used canola, but any oil will do, just use what you like/have on hand!)
The original recipe called for ground mustard. It added a taste we weren't really going for, so omitted it in the second batch. However, if you're looking to make a Japanese style mayo, use the mustard and substitute rice vinegar for the lemon juice.
With the stick blender OFF, put it down to the bottom of the jar. Then start it and, rocking side to side, slowly pull it up to the top. Continue pushing it back to the bottom and up to the top SLOWLY, until you reach the desired consistency, about 20-30 seconds.
To make GARLIC MAYONNAISE (Aioli):
Make the basic mayo recipe. Add in 4 pressed cloves of raw garlic (more or less, to taste). Let sit for a while, the garlic flavor will intensify.