Blender Mayonnaise
| Category | Condiments
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Claiborne Kitchen |
| Comment | Excellent |
Ingredients
- 1 egg
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 2 tablespoons vinegar/lemon juice
- 1 cup oil
Directions
1. To the container of an electric blender add the egg, mustard, salt, vinegar and exactly 1/4 cup oil. 2. Cover and turn the motor on low speed. Quickly uncover and add the remaining oil in a steady stream. When the mayonnaise is made, spoon it into a small mixing bowl or jar for storage in the refrigerator. Now this is important. ( I have never done this and have never had any trouble with it). Homemade mayonnaise should be stabilized when it is to be stored, if it has been freshly made. To do this beat in a little water, about 1 teaspoon at a time. Do not make it too thin. Use your judgement. One cup of mayonnaise may take about 2 teaspoons of water. Of course, if you want a thin mayonnaise to use as a sauce you may add more but it is not necessary for stability in the refrigerator. Yield : about 1 1/4 cups
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