Fresh homemade mayonnaise

Momma Phat

1 egg

1 ¼ cup of light olive oil (NOT EXTRA VIRGIN) or sunflower oil

1 tablespoon dijon mustard

OR ½ Tablespoon dried ground mustard seed

2 tablespoons White whine vinegar OR lemon juice

¼ teaspoon of salt

1. Place ¼ cup of oil in a food processor, and add the egg, ground mustard, and salt.

2. Process thoroughly, for about 30 seconds, until combined and pale yellow in color.

3. With the blender running, slowly drizzle in the remaining oil until the mixture is emulsified and thick. Adding the oil slowly makes for a creamier mayonnaise. The total pouring time to aim for should be 60 to 90 seconds.

4. With the food processor still running, add the lemon juice, and mix briefly, for only about 5 to 10 seconds, until incorporated.

The mayonnaise is now ready to be used. Enjoy!

*Try to remember to pull an egg out an hour or two before making the recipe. If you forget, you can put the egg in a glass of warm water for about 10 minutes instead.

Can store in the fridge for up to 4 days.

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