M-ayo, I’m tired of using technology
Delicious, creamy Mayo with a tinge of spice. You won’t go back to store-bought Mayo,ever.
Passive Time
10
minutes
Passive Time
10
minutes
Ingredients
1
Large
egg
Dash Cayenne Pepper
1/2
tsp.
dry mustard
1/4
tsp.
Sea Salt
1
Tbsp.
Fresh Squeezed Lemon Juice
1
Tbsp.
white vinegar
1
c.
Sunflower Oil
Instructions
Combine the egg, cayenne, mustard, salt, lemon juice, vinegar, and 1/4 c. oil in the container of a blender or food processor.
With the machine running at medium speed, add the remaining oil in a thin, constant, steady stream.
After you’ve added about half the oil, the mixture should start to thicken.
Once all the oil has been incorporated, shut off the machine and transfer mayonnaise to a small jar.
Recipe Notes
All ingredients have to be at room temperature.
Store refrigerated for up to 14 days.