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.
1 egg
1 tablespoon white wine vinegar 3/4 cup canola oil salt to taste |
- In a medium size bowl using a wire whisk beat egg and vinegar until well beaten.
- 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.
- After you have added about 2 tablespoons of the oil pour the mixture into a blender.
- Make sure to place the cover on the blender. Set the blender on high.
- Carefully pour a small steady stream of oil through the opening in the cover of the blender. (It will splatter so be careful.)
- Add salt to taste. It really doesn't need more than a pinch of salt.
- Place mayonnaise in a clean and sanitized jar with a tight fitting top.
- 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
Calories 94, Fat 10.5g, Cholesterol 12mg, Sodium 16mg
Carbohydrates 0.0g, Protein 0.3g