Exceptionally flavorful, homemade mayonnaise makes a wonderful addition to salads and sandwiches, including our New England-style lobster rolls (see related recipe at left). When preparing the mayonnaise, be sure to add the oil in a slow, steady stream so a creamy emulsion will form.
- 2 Tbs. fresh lemon juice
- 1 whole egg plus 1 egg yolk, at room temperature
- 1 1/2 cups canola oil
- 1/4 tsp. salt, or to taste
In a glass bowl, combine the lemon juice, egg and egg yolk. Using an immersion blender, pulse the mixture several times until smooth. With the blender running, add the oil in a slow, steady stream and process until smooth. Season with salt.
Transfer the mayonnaise to a small bowl, cover and refrigerate until ready to serve. Makes about 1 1/2 cups.