Mayonnaise ... Paris Filet Mignon and San Francisco Salad!! Recipe

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Mayonnaise ... Paris Filet Mignon and San Francisco Salad!!

From Dorothy McNett's recipes at Olive oil will make a very tasty and "greenish" colored mayo. For a lighter look and taste, use a more yellow oil, such as olive oil from Spain, etc. Use as a salad dressing, or as a special dip for cooked prawns, veggies, etc. And, for a great sandwich spread, stir in some finely diced olives or pickles, or both!

1 large egg (free range organic...)
1/3 cup oil (olive, grapeseed, other vegetable oils as desired)
2 tablespoons light vinegar or lemon juice
1 teaspoon raw sugar
1/2 teaspoon good quality dry mustard
1/2 teaspoon fine sea salt
2/3 cup extra virgin olive oil of choice

salad greens, grilled beef and more, cooked prawns, vegetable sticks as desired, etc. etc. etc.

Whisk or beat or use food processor to blend together the egg, 1/3 cup oil, vinegar, sugar, mustard and salt. Whisking or beating will take a few minutes, whereas the food processor will process it in about 30 seconds. Then, with a slow steady gentle stream, add the remaining oil while whisking, beating, or processing until light and fluffy. Mixture should be thick and smooth. Use immediately, or store in refrigerator up to 3 days or so.

Recipe created 2008-04-01.

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