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Simple Mayonnaise

by Betsy Carter and Karlee Rotoly

Under 30 min

Under 30 min

Ingredients

for 1 cup

  • 1 large pasteurized egg, room temperature
  • 1 teaspoon
    dry mustard powder
  • 1 tablespoon
    distilled white vinegar
  • 1 cup
    neutral oil, such as canola or vegetable (240 mL)
  • 1 tablespoon
    lemon juice
  • 1 teaspoon
    kosher salt

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Preparation

  1. In a food processor, combine the egg, mustard powder, and vinegar. Puree for 1 minute, until pale yellow.
  2. With the processor running, very slowly start to add the oil, 1 tablespoon at a time. Once you’ve added half of the oil, add the rest in a slow, steady stream. The mayonnaise should begin to thicken to the consistency of prepared mayo, or a bit looser. Add the lemon juice and salt and pulse to incorporate.
  3. Transfer to a clean, airtight container and store in the refrigerator. The mayonnaise should keep for up to 1 week.
  4. Enjoy!
 

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