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Homemade Mayonnaise with Variations

1 lg Or extra large egg
2 1/2 tb Lemon juice or 2 tablespoon vinegar
1/2 ts Dry mustard
1/4 ts Salt
1 c Olive oil or canola oil


Break the egg into the blender jar. Add the lemon juice, mustard, salt and finally 1/4 cup of the oil.

Turn the blender on low and immediately remove the center cap. Pour in the remaining oil in a steady stream. Turn off the blender. If some drops of oil remain on the surface, turn the blender to high for two or three seconds.

Should the mayonnaise fail to set, Pour 3/4 of the mixture into a measuring cup. Break another egg into the blender jar. Turn on low, remove the cap and pour the curdled mixture back into the blender as though it were oil alone.

Makes 1 1/3 cups


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