- 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.
|Prep Time: 15 minutes|
Container: food processor or blender
|-||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|