- 1 large egg
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] dry mustard
- 3/4 cup [190 mL] vegetable oil
- 1 cup [250 mL] mayonnaise
- 2 tablespoons [30 mL] fresh lemon juice
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- Break egg into the bowl of a fodd processor; add salt, dry mustard and 1/4 cup [60 mL] of the oil.
- Process pouring in lemon juice through pouring hole.
- Still processing, pour in remaining oil, into a thin stream, until mixture just starts to thicken.
- Immediately pour in all remaining oil, all at once.
- Refrigerate before serving.
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