There’s just nothing like fresh, homemade mayonnaise.

Yield 1½ cups
Time 5 minutes
  • Blender or food processor
  • Rubber spatula
  • Covered container
  • 1 large egg, at room temperature
  • 3 T cider vinegar
  • ½ t salt
  • ½ t dry mustard
  • 1¼ c oil (vegetable, olive, and/or grapeseed)
Directions Blend the egg, vinegar, spices, and 2 T of oil for a few seconds.

Without turning off the machine, slowly pour in the remaining oil. As soon as it is mixed in, turn off machine. Transfer mayonnaise to the container and store in fridge. 

Notes Vegan? Try tofu mayonnaise.

Adapted from Molly Katzen’s New Moosewood Cookbookread my review.

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