homemade mayonnaise
From the Vegetarian Epicure, book 2, by Anna Thomas.
Mix well in a blender until smooth:
1 raw egg
1/2 t salt
1/2 t dry mustard (like Coleman's; use some wet mustard if you have to)
2 t cider vinegar
1 1/2 T lemon juice
1/8 t Tabasco or dash of cayenne pepper
While it's on high speed, add, in a smooth stream:
1/2 C olive oil (mild flavor)
1/2 C vegetable oil (canola or other)
Blend at high speed until all the oil is emulsified. If it isn't combining well you may add 1 T hot water.
Store in a covered container in the fridge. It'll probably keep about one week.
Mix well in a blender until smooth:
1 raw egg
1/2 t salt
1/2 t dry mustard (like Coleman's; use some wet mustard if you have to)
2 t cider vinegar
1 1/2 T lemon juice
1/8 t Tabasco or dash of cayenne pepper
While it's on high speed, add, in a smooth stream:
1/2 C olive oil (mild flavor)
1/2 C vegetable oil (canola or other)
Blend at high speed until all the oil is emulsified. If it isn't combining well you may add 1 T hot water.
Store in a covered container in the fridge. It'll probably keep about one week.