Mayonnaise
Jennifer Trainer Thompson is the author of "The Fresh Egg Cookbook" from Storey Publishing, 2012.
This recipe is from The Fresh Egg Cookbook by Jennifer Trainer Thompson, published by Storey Publishing, LLC.
- Servings Makes 1 cup
Ingredients
- ½ cup canola oil
- ½ cup extra-virgin olive oil
- 1 egg
- ¼ teaspoon dry mustard
- ¼ teaspoon salt
- 1 tablespoon lemon juice, plus more if needed
Preparation
1. Combine the canola oil and olive oil in a measuring cup.
2. Break the egg into a blender, add the mustard and salt, cover, and blend at top speed until the mixture is thick and foamy, about 3 seconds. Add the lemon juice and blend for 10 seconds. With the blender on high speed, slowly add the combined oils, a drop at a time. If you find the mayonnaise gets too thick, add a few more drops of lemon juice.
