- 1
Ingredients
- Phase 3
- Makes about 1 cup
- Prep time: 5 minutes
- 1 large egg
- 1 Tbls. fresh lemon juice
- 1 tsp. Dijon mustard
- 1/4 tsp. sea salt
- 3/4 cup grapeseed or olive oil (or a combination)
Preparation
Step 1
Homemade mayo is also simple. Use the cooked variation if you're nervous about using raw egg.
In a blender or food processor, blend the egg, lemon juice, mustard, and salt until smooth. With the motor running, drizzle in the oil in a very slow stream until the mayonnaise is thick. This mayo will keep nicely in the fridge for up to a week.
Cooked variation: First whisk the egg and lemon juice in a small saucepan over low heat until frothy and thick enough to coat the back of a spoon, about 5 minutes. Immediately transfer the mixture to a bowl, cover, and refrigerate. When the egg mixture has cooled to room temperature, blend it in the blender with the mustard and salt and add the oil slowly (as above).
Now you can use your mayo to make a creamy ranch dressing the whole family will love!