 | | Directions |
- In blender or food processor, combine egg, dry mustard, salt, pepper, lemon juice, and 1/4 cup of oil.
- Turn machine on and slowly add the remaining oil in a thin stream. If mayonnaise appears too thick, add drops of lemon juice while machine is running.
- Serve immediately or refrigerate in a covered container. Can be refrigerated for 2-3 days.
- *A combination of lemon juice and vinegar may be used, or white wine, or vinegar and water combined. The amount of vinegar will alter the taste.
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Prep Time: 15 minutes
Container: food processor or blender
|  | | Ingredients | | - | | 1 egg yolk, large egg |
| - | | 3/4 teaspoon dry mustard |
| - | | 1/4 teaspoon salt |
| - | | 1 pinch ground black pepper |
| - | | 1 dash cayenne pepper |
| - | | 2 tablespoons fresh lemon juice* |
| - | | 1 cup oil, extra virgin olive oil, canola, or combination of each |
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