Mayonnaise Recipe
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Ingredients
| Egg | 1 | |
| 1 tablespoon vinegar or lemon juice | ||
| Garlic salt | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Vegetable oil | 1 Cup (16 tbs) | |
Directions
Place the egg, vinegar, salt, and dry mustard in processor bowl.
Process with metal blade 4 or 5 seconds.
With the motor running, pour oil through the feed tube, drop by drop at first, then in a scant, steady stream.
(Let it run down the edge of the bowl next to the handle.) Refrigerate in a covered jar.
Use within 1 to 2 weeks.
If the mayonnaise should separate, place another egg in the processor bowl and add the separated mixture very slowly through the tube with the blades running.
It will reemulsify.
Process with metal blade 4 or 5 seconds.
With the motor running, pour oil through the feed tube, drop by drop at first, then in a scant, steady stream.
(Let it run down the edge of the bowl next to the handle.) Refrigerate in a covered jar.
Use within 1 to 2 weeks.
If the mayonnaise should separate, place another egg in the processor bowl and add the separated mixture very slowly through the tube with the blades running.
It will reemulsify.
Chef
