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Homemade Mayonnaise

Salad.Carnival's picture
Ingredients
  Whole egg/3 egg yolks 1 Large
  Dijon mustard 1 Teaspoon
  Wine vinegar/Lemon juice 3 Teaspoon
  Salad oil 1 Cup (16 tbs)
Directions

In a blender or food processor fitted with a metal or plastic blade, place egg, mustard, and vinegar.
Whirl until well blended (about 4 seconds).
With motor running on slowest speed, add oil just a few drops at a time at first, then increasing to a slow, steady stream about 1/16 inch wide.
If made ahead, cover and refrigerate.
Store for as long as 2 weeks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Everyday, Healthy

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