6 Feb 2009
|Egg yolks/1 whole egg||2|
|Dry mustard||1 Teaspoon|
|Oil||1 1⁄2 Cup (24 tbs)|
|Tarragon vinegar/Lemon juice||3 Tablespoon|
Drop egg yolks into blender; add salt, mustard and 1/2 cup oil.
Turn motor on and off a few times.
With motor on low, very slowly add rest of oil When mixture is thick and stiff, flavor it with vinegar and hot pepper sauce.
Makes 1 1/2 cups.
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