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Chapter: Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section: Making Mayonnaise (Oil and Egg Based)
Recipe: Blender Mayonnaise (1 1/2 cups)

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Blender Mayonnaise  (1 1/2 cups)
1 whole egg
1/2 teas dry mustard
1 cup olive oil
1 1/2 tbls lemon juice
1 tbls boiling water

Place the egg, mustard and 1/4 cup of the oil in an electric blender. Turn
on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add
the lemon juice and water. Refrigerate. Note: if using a food processor,
add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and
adjust lemon juice to taste.

From: The Fannie Farmer cookbook, via Vickie <vickie[at]MISO.WWA.COM>
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