One-Egg Mayonnaise

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   In a food processor or blender, blend the egg and lemon juice for 10 seconds.

2. 2

   With the processor running, slowly pour in the oil through the feed tube.

3. 3

   Mixture should thicken.

4. 4

   Add the pepper and salt and pulse once or twice to blend.

5. 5

   Transfer to an airtight container and refrigerate for at least 30 minutes before using.

6. 6

   Best if used within 24 hours.

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   *RAW EGG WARNING

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   Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

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   To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

* Per serving · 4 servings · Values may vary.

No additional tips available.