Mayonnaise
1 cup 

Mayonnaise

Another easy to make condiment. Use this homemade mayonnaise in dips, salad dressings and as a spread for sandwiches. Store any leftovers in the refrigerator for up to 5 days.

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1 egg
1 tablespoon white wine vinegar
3/4 cup canola oil
salt to taste

1. In a medium size bowl using a wire whisk beat egg and vinegar until well beaten.
2. Add a few drops (no more than 1/4 teaspoon) of oil at a time to the egg mixture. Whisk well before adding the next drops of oil. 
3. After you have added about 2 tablespoons of the oil pour the mixture into a blender.
4. Make sure to place the cover on the blender. Set the blender on high.
5. Carefully pour a small steady stream of oil through the opening in the cover of the blender. (It will splatter so be careful.)
6. Add salt to taste. It really doesn't need more than a pinch of salt.
7. Place mayonnaise in a clean and sanitized jar with a tight fitting top.
8. Refrigerate until ready to use.

• This is made with raw egg do not leave it out at room temperature. 

Per tablespoon:
Calories 94, Fat 10.5g, Cholesterol 12mg, Sodium 16mg
Carbohydrates 0.0g, Protein 0.3g