Safflower Mayonnaise

Once you make mayonnaise from scratch, the jarred stuff loses its appeal. This blender version comes together in minutes and tastes bright and fresh, built on a whole egg, Dijon mustard, lemon juice and red wine vinegar for tang.

Light, neutral safflower oil makes up the bulk, so the mayo stays pale and clean-tasting, with just a little olive oil for a hint of richness without bitterness. The flavor is yours to tune, with more lemon for brightness or more mustard for bite.

The whole trick is the emulsion. With the blender running, you add the oil one tablespoon at a time, letting each addition fully blend in before the next. Rush it and the mayo breaks into a greasy puddle; go slow and it thickens into a glossy, spoonable spread. Keep it refrigerated and use within a few days.

Pro Tips

• Add the oil slowly, a tablespoon at a time with the blender running. Rushing it is the number one cause of a broken, runny mayo.
• Have all the ingredients at room temperature for the most reliable emulsion.
• If the mayo does break, drizzle the broken mixture into a fresh egg yolk with the blender running to bring it back.
• Use the freshest eggs you can, or pasteurized eggs, since the egg stays raw.

Variations

• Stir in minced garlic for aioli, or chipotle for a smoky-spicy mayo.
• Add fresh herbs like dill or tarragon, or a spoonful of capers.
• Use all olive oil for a richer, more pronounced flavor.