
Mayo:
1 egg
1 tsp. salt
1/2 tsp. dry mustard
1/8 c. white vinegar
1 c. light olive oil
**I would not use raw eggs from the grocery store. There are too many issues with those eggs. I only use fresh, pastured eggs anyway, so there is no question if they are safe for raw consumption...they are!
In a blender, add egg, salt, mustard,and vinegar. Blend on high until just blended. With the blender still running, slowly drizzle in the oil. The slower you drizzle, the thicker the mayo will be. Keep blending until all the oil is added. Put into a jar and refrigerate. I'm not sure how long this will last because it doesn't last long in this house!!
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