1 large egg
1 tsp. dry mustard
1/4 tsp. cayenne pepper
2 TBSP. freshly squeezed lemon juice
1 1/4 cups olive oil
In the bowl of a food processor (or blender), blend together egg, mustard, cayenne, and lemon juice until smooth. With processor running, slowly pour in oil, until mixture is very creamy. Use a spatula to scrape down the sides and blend again. Store in an airtight container in the refrigerator for about one week.
If you find the olive oil taste is too strong, there is also a coconut version here: http://www.passionatehomemaking.com/2009/07/homemade-coconut-oil-mayonnaise.html { i just nix the mustard, still super.}
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