Once I made this myself, I decided never to buy mayo in a jar again! This is light and fluffy and has just enough flavor to blend and enhance the ingredients in any recipe calling for mayo!
Author: Marianne Donahoe
Recipe type: Mayo
- 1 extra large egg, room temperature
- 2 T fresh lemon juice,
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ¼ cup plus 1 cup extra light olive oil.
- If you have an immersion blender, place all ingredients in a bowl and blend until silky and smooth.
Otherwise, put egg, lemon juice, mustard, salt and ¼ cup olive oil in a blender. Blend until well combined.
- Remove the small opening in the lid of the blender and very slowly pour the remaining olive oil in a very small stream into the blender. Let this blend for about 2 minutes, until light and fluffy.
This makes about ¾ Cup. Store in a sealed jar for up to 2 weeks.