One-Egg Mayonnaise Print Email

1 egg
1 Tbsp. fresh lemon juice
1 cup Extra Virgin olive oil
1/8 tsp. freshly ground black pepper
1/2 tsp. salt

In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour the oil thought the feed tube in a steady stream. Mixture should thicken. Add the pepper, and the salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours.

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