After tinkering with blender mayonnaise recipes for a while, I got to one that is delicious, easy, and repeatable. And it's good to have a homemade mayonnaise recipe when you know you're staring down several days of leftover turkey sandwiches...
2 large egg yolks
1 large egg
1/2 teaspoon smooth Dijon mustard
2 tsp fresh lemon juice
3/4 tsp kosher salt
3/4 cup extra-virgin olive oil
3/4 cup vegetable oil
Combine olive oil and vegetable oil. A two-cup measuring cup with a pour spout is perfect.
In a blender, combine egg yolks, egg, and mustard. Process for 5 seconds.
Add lemon juice and salt. Process for one minute.
With the blender running, slowly pour in half the oil mixture in a steady stream. It's particularly important to be slow for the first half of the oil.
Finish adding the oil. Don't worry if not all of it combines.
Pour the mayonnaise into a bowl; whisk to combine if some oil is left unmixed.
Check seasonings and add more lemon juice, mustard or salt to taste.
We had this with stone crab claws and the 2007 Esprit de Beaucastel Blanc, which was a terrific pairing. The combination of the richness and bite from the olive oil, the acidity of the lemon juice, and the creaminess from the eggs makes it a great foil for the minerally density of Roussanne-based whites. And it would be equally good with a rich but not too oaky Chardonnay... like a Premier Cru or Grand Cru white Burgundy.