Ingredients

  • 1 large egg, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 cup vegetable oil
  • ½ teaspoon salt
  • teaspoon freshly ground black pepper
  • Pinch cayenne

Directions

Combine the egg and lemon juice in a food processor or blender and process for 10 seconds. With the motor running, slowly pour in the oil through the feed tube. Stop once the mixture has thickened. (If the mixture thickens too much, add water 1 teaspoon at a time to loosen.) Add the salt, black pepper, and cayenne, and pulse once or twice to blend. Transfer to an airtight container and refrigerate until ready to use.
Note: The mayonnaise can be stored in the refrigerator for up to 24 hours.

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MacGourmet downloadHomemade Mayonnaise. To import, drag image to your MacGourmet recipe box.

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