Homemade Mayonnaise Recipe #71967
When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.
by BeachGirl
1 min | 1 min prep
SERVES 20 , 20 tablespoons
- 1 whole egg
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 2 tablespoons distilled vinegar (clear)
- 1 cup canola oil
- 1 dash paprika (optional)
- Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
- Wash the outside of the egg shell with soap and water.
- Rinse and dry.
- In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
- Turn on low for 1-2 minutes.
- Turn blender off, and scrape sides if necessary.
- Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
- Blend until the consistency of mayonnaise.
- Refrigerate in non-reactive container.
- FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.
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5 stars