Mayonnaise (The Real Thing)

Mayonnaise (The Real Thing)

*If you have a food processor you may double the recipe if you have a blender you can only make one batch at a time or it will not thicken properly.

Ingredients:

1 Egg

1 Cup of Oil *use vegetable oil or it will taste gross

1 Tbsp freshly squeezed lemon juice or white vinegar

1/4 tsp of dry mustard powder or regular mustard

salt and pepper to taste

a little honey (optional)

*may use a little garlic if desired

Directions:

1. In your processor put everything but the oil and blend for a few seconds

2. While machine is still running slowly begin to pour your oil in a steady stream. The key is how slowly you pour it in, should take at least 60 seconds. If you pour it too quickly you will end up with a separated mess that has no use, must be thrown out and start again.

3. Stop your machine and taste the mayo. If you like it you are done, pour it into a glass jar and store it in your fridge. If you don't like the taste add what you want: sweet = honey, sour = vinegar or lemon juice, taste = s/p or mustard. Then turn the machine on, wait till it's mixed, taste again and keep going till you're satisfied.

Mayonnaise makes delicious Honey Mustard Sauce, Cesar Dressing, tartar sauce, hollandaise sauce and can also be used as a thickening agent.

NOTES:

THINGS TO WATCH OUT FOR IF YOU ARE PREGNANT, NURSING OR FEEDING TO YOUR CHILDREN AGES 1 YEAR AND UNDER:

Two things to note. First is raw eggs and the second is honey. If you have babies, are pregnant or breast feeding you will want to skip the honey (you could add a little sugar if you want but it's not in my diet) and you will want to "cook the egg."

To cook the egg: Place eggs (use 2 instead of 1) in a small saucepan filled with cold water. Bring to a boil and boil for one minute. Drain the water and put eggs in very cold water right away. Crack the eggs after a minute and use a spoon to scoop the yolks into your food processor or blender. Discard the egg whites. Follow the recipe as above but note that your mayonnaise will NOT become as thick as using raw egg would allow.