Mayonnaise Recipe

By

mef1957

Homemade Mayonnaise

Makes 1 cup

1 large egg, room temperature
Salt
1/4 cup canola or vegetable oil
1/2 cup extra-virgin olive oil
Juice of 1/2 lemon

1. Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Store, tightly covered, in the refrigerator for up to 7 days.

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

marthastewart.com

By Josie (Guest Post)

This is one that I have used:
1 egg
1 tablespoon fresh lemon juice or vinegar
dash of salt
dash of mustard
Blend at high speed for about 30 seconds. Remove the top in middle of the lid and pour in a 1/4 cup of light vegetable oil in a stream while the blender is going. Continue to blend until it is a very light color. Taste and adjust the seasonings. I also use this as a base for making creamy salad dressings by adding different herbs or other seasonings.

By (Guest Post)

Check out this page and see if there is one you like:

http://www.recipezaar.com/recipes.php?q=mayonnaise