My Mayonnaise
From: Chloee, Val Belair
Comments: Will keep for at least 1 month, refrigerated.
Servings: 1 cup [250 mL]
  • 1 cup [250 mL] vegetable oil
  • 1 egg
  • 3/4 teaspoon [3.75 mL] salt [or less, to taste]
  • 1/2 teaspoon [2.5 mL] dry mustard
  • 1 tablespoon [15 mL] vinegar
  • 1 tablespoon [15 mL] lemon juice
  • Reserve 3/4 cup [190 mL] vegetable oil.
  • Transfer egg, salt, dry mustard, vinegar, lemon juice and remaining 1/4 cup [60 mL] vegetable oil into a mixing bowl.
  • Start mixing at medium speed; slowly pour in reserved vegetabe oil, scraping sides of bowl whenever necessary.