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Homemade Mayonnaise

From Locally Grown Themes

<p>I&#8217;ve been avoiding soy anything and was surprised that nearly all mayonnaise is made with soy oil.</p> <p>This recipe is SO simple and tastes great!</p>
Source: Locally Grown Themes (Entered by Leslie Carson)
Serves: 1 Cup

3/4 cup Light oil like safflower
1 egg
1-1/2 teaspoon Fresh lemon juice
1 teaspoon White wine vinegar
1/4 teaspoon Dijon Mustart
3/4 teaspoon Salt (or to taste)

Step by Step Instructions
  1. Put all ingredients into a pint size mason jar and let stand for a few minutes so the egg and oil are completely separated. I've mixed oils in some of mine, like part safflower and part olive. I think 100% olive oil tastes too much like olive oil; so test for yourself.
  2. Mix with a stick blender with short pulses at first, then on low until the mayonnaise is complete. (this takes a about a total of 30 seconds!)
  3. Store in the refrigerator right in the jar you made it in. Remember, there are no preservatives in this so don't store it for too long.
  4. Try adding herbs to this as well. I love the dill mayonnaise I made; add about 1/2 a teaspoon of dried dill... yum!