Introductiona French mayonnaise simplified using a whole egg instead of egg yolks a French mayonnaise simplified using a whole egg instead of egg yolks
1 egg medium or large
2 tbsps vinegar any type, malt is fine
1 tsp salt
pepper to taste
1 tsp mustard, prepared or in powder form
10 fluid ozs (in US measurements 1 1/3rd cups) of a light salad oil, I use sunflower, other oils are fine, but olive oil tends to be too heavy and leaves an aftertaste.
1 serving = 1 tsp
If by chance the mayonnaise does not thicken, and curdles all is not lost. Get a bowl and a hand whisk. Put a teaspoon more of mustard into the bowl and gradually whisk in the curdled mayonnaise spoonful by spoonful. You will end up with an uncurdled usable mayo, perhaps not as thick as it would have been, but still ok.
Place egg in the blender with salt pepper and mustard, blend for a minute until well mixed. While still blending pour in the vinegar. Now this is the crucial bit. Pour the oil in a jug and while blending pour the oil in slowly, in a thin stream of drops. It is important that the oil goes in slowly to allow for absorption and to prevent curdling. Once the oil is half absorbed the mayonnaise will begin to thicken, and then the speed at which the oil is added is no longer crucial. Once all the oil is added you should have a nice thick mayo.
Serving Size: makes a jar full for you to store in the fridge. 1 tbsp= one serving