Homemade Mayonnaise

1 large egg

1 tablepoon lemon juice

1-1/4 cup light olive oil

1/4 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

place the egg and lemon juice in your blender and let it sit for at least 30 minutes and up to 2 hours to come to room temperature

add 1/4 cup light olive oil, mustard, salt and pepper

blend on low for 30 seconds

very slowly, in a thin stream, drizzle the remaining 1 cup of light olive oil into the blender

you will hear the pitch change as the mayonnaise begins to form an emulsion

scrape into a jar and refrigerate

this is great by itself and used when blending creamy salad dressings

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