There’s just nothing like fresh, homemade mayonnaise.
|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 Cookbook – read my review.
|Key to abbreviations and conversions|