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Homemade Mayonnaise




Source of Recipe


Suzanne Somers


Recipe Introduction


Homemade Mayonnaise

PROTEINS/FATS; LEVEL ONE

MAKES 1 1/2 CUPS


Mizou, my daughter-in-law’s mother, always makes her own mayonnaise for salads, shellfish, and vegetables. Homemade mayonnaise has a smooth, silky texture that you won’t find in store-bought versions. It takes only a couple of minutes to make and will last for about a week in the refrigerator. To make an herbed mayonnaise, add your favorite freshly chopped herbs, such as dill, tarragon, chives, or basil. Serve as a dip or sauce with hot or cold veggies.



List of Ingredients




2 large organic eggs (see Note)
1 teaspoon red wine vinegar
Juice from 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Dash of Tabasco sauce
Dash of Worcestershire sauce
1 cup vegetable oil

Recipe








Combine all the ingredients except the oil in a bowl. Blend with a whisk, or in a blender. Add the oil very gradually in a thin stream, whisking constantly. Adjust seasonings to taste and refrigerate. Note : Wash fresh eggs in shells in soapy water first and rinse thoroughly to help avoid any danger of salmonella.