- 1 egg
- 2 tablespoons lemon juice
- 1 teaspoon dry mustard
- 3/4 teaspoon
- 1/4 teaspoon white pepper
- 1 cup vegetable oil
- Combine egg, lemon juice, mustard, salt and white pepper in a blender container
or food processor bowl. Cover and blend at low speed until mixed. Increase speed
to high; uncover and remove center cap. Add oil in a thin, slow, steady stream.
Blend until all oil is added and mayonnaise is smooth and creamy. If necessary,
turn motor off and stir occasionally. Replace cover before turning motor back on.
- Keep mayonnaise refrigerated and use within 7 to 10 days.
Makes 1 cup.
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