These recipes were included in the little cook-booklet that came with my first Waring blender back in the 70’s and are still viable. I used the same technique to make that fancy Aioli for our tapas meal.
Mayonnaise
1 egg
½ teaspoon dry mustard
½ teaspoon sugar
½ teaspoon salt
Dash cayenne pepper
2 tablespoons white vinegar
¼ cup salad oil (I use canola, usually)
Put everything in the blender and start. After about 5 seconds remove feeder cap and add in a steady stream:
¾ cup salad oil
By the time all the oil is added, the mayonnaise will be thick. Scrape down and process a few more seconds if necessary.
Blender Hollandise Sauce
3 egg yolks
1 tablespoon lemon juice
Pinch cayenne
Dash salt
Put above ingredients in blender container and blend briefly.
Mayonnaise
1 egg
½ teaspoon dry mustard
½ teaspoon sugar
½ teaspoon salt
Dash cayenne pepper
2 tablespoons white vinegar
¼ cup salad oil (I use canola, usually)
Put everything in the blender and start. After about 5 seconds remove feeder cap and add in a steady stream:
¾ cup salad oil
By the time all the oil is added, the mayonnaise will be thick. Scrape down and process a few more seconds if necessary.
Blender Hollandise Sauce
3 egg yolks
1 tablespoon lemon juice
Pinch cayenne
Dash salt
Put above ingredients in blender container and blend briefly.
1 stick butter
Heat butter until very hot but not brown. Turn on blender and add butter in a heavy stream, about 15 seconds total.
Heat butter until very hot but not brown. Turn on blender and add butter in a heavy stream, about 15 seconds total.
