See Also: Dressings and Dips · Sandwiches · Sauces and Marinades
Mayonnaise So Simple
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Olive oil will make a very tasty and "greenish" colored mayo and may be a bit too flavorful for some people. For a lighter look and taste, use grapeseed oil. And, for a great sandwich spread, stir in some finely diced olives or pickles, or both!
1 large egg
1/3 cup oil (olive, grapeseed, other vegetable oils as desired)
2 tablespoons light vinegar or lemon juice
1 teaspoon sugar
1/2 teaspoon good quality dry mustard
1/2 teaspoon fine sea salt
2/3 cup oil of choice, as above
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.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.