Basic Mayonnaise Recipe

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A thick and creamy French sauce used as a condiment to be spread over foods such as sandwich bread and crackers, or served as a dip. It can also be used as a thickener or base for other dressings.
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Servings: Makes 1 cup
  • 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
Container:food processor or blender
15 mins
15 mins
  • 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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