Homemade Mayonnaise
Yield: 1-3/4 cups
Pasteurized eggs have been heat-treated to kill bactearia that can cause food-poisoning; since the egg used in this recipe is not cooked, use a pasteurized egg (can be found in large supermarkets).
List of Ingredients
o1-1/4 cups oil
o2 Tbsp lemon juice
o1 Tbsp Dijon mustard
o1/2 tsp salt
o1 pasteurized egg*
o
Recipe
1.In blender container, combine 1/4 cup of the oil, lemon juice, mustard, salt, and egg; blend until smooth.
2.With blender running at medium-high speed, slowly add remaining 1 cup oil in a thin stream, scraping down sides of container as needed. Store in tightly covered container in refrigerator.
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