Cooking Wright

Homemade Mayo


1 large egg
2 Tbl fresh lemon juice
1/4 cup plus 1 cup light tasting olive oil (NOT EVOO)
1/2 t. dry mustard
1/2 t. salt


Place egg and lemon juice in blender or food processor, cover, and allow to come to room temp, approx. 30 minutes. Add 1/4 cup olive oil, mustard and salt and blend on medium speed until combined. With motor running, drizzle in the remaining 1 cup olive oil in a VERY thin stream. It should take about 2-3 minutes. Don't rush this or it won't emulsify. Store covered in the fridge.

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