Homemade Mayonnaise
1 cup olive oil
1 egg or 1 egg yolk (I used the whole egg)
2 tbsp lemon juice
½ tsp dry mustard
salt & pepper to taste
Add egg, ¼ cup olive oil, lemon juice, dry mustard, salt to container blender or food processor. Turn the machine on and slowly pour the remaining olive oil into the container in a thin, even stream. Too thin? Add more oil. Too thick? Add a little water. Cover and refrigerate up to 1 week.
Yield: 1 cup
Borrowed from The Primal Life
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