Homemade Mayonnaise

1. 1

   Put egg, salt and 3 tablespoons olive oil in blender.

2. 2

   Blend until mixture is light in color.

3. 3

   With blender on, pour in remaining olive oil in a slow, steady stream.

4. 4

   Stop pouring, only if the oil is not being absorbed.

5. 5

   If this occurs, blend without adding any more oil until oil is absorbed, then continue to add remaining oil.

6. 6

   Add lemon juice, blend briefly.

7. 7

   Adjust seasoning. Scrape into bowl.

8. 8

   Cover tightly with plastic wrap and refrigerate.

9. 9

   Excellent and foolproof to make, this lasts for up to 1 week refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.