Ingredients:
1 egg (or 2 egg yolks)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon mustard
1/2 teaspoon paprika
3 Tablespoons vinegar (or lemon juice)
1-1/2 cups salad oil (less if mixture thickens quickly)
Put
first six ingredients in blender. Cover and switch the motor
for just a few seconds. Uncover and add salad oil gradually
one teaspoon at a time while the motor is running. Blend until
very thick and smooth.
Variations
- Add these ingredients after the mayonnaise is made.
Garlic
Mayonnaise or Aioli: Add
½ to 1 teaspoon of crushed garlic.
Herb Mayonnaise: Add 1 to 2 tablespoons of
your favourite fresh herbs finely chopped. e.g. parsley or
chives.
Tartare: Add ½ a tablespoon of chopped
capers and 1½ tablespoons of chopped Gherkin.
Chilli: Add ½ to 1 teaspoon of very
finely chopped chilli pepper or alternatively 1 to 2 teaspoons
of sweet chilli sauce.
Thousand Island or Seafood Cocktail: Add
2 tablespoons of tomato sauce (ketchup), 1 tablespoon of brandy
or sherry (optional), 2 teaspoons of Worcester Sauce (Lee
& Perrins), 2 to 3 drops of Tabasco sauce (to taste) and
a pinch of paprika.
Caesar or Anchovy: Add 3 or 4 finely minced
anchovy fillets, and ¼ to ½ a teaspoon of crushed
garlic.
Red Capsicum: Puree a small piece of capsicum
to make 2 tablespoons of smooth paste and mix with the mayonnaise.
Sun Dried Tomato: Add 1 or 2 finely minced sun dried tomatoes
and 2 to 3 leaves of shredded basil (optional).
Blue Cheese: Soften and puree a small wedge
of blue cheese and mix with the mayonnaise.
Parmesan: Add ½ to 1 tablespoon of
finely shaved parmesan.
Orange: Replace lemon juice with orange juice in the recipe
and add a little grated orange rind (zest).
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