This recipe is from The Fresh Egg Cookbook by Jennifer Trainer Thompson, published by Storey Publishing, LLC.
- Servings Makes 1 cup
- ½ cup canola oil
- ½ cup extra-virgin olive oil
- 1 egg
- ¼ teaspoon dry mustard
- ¼ teaspoon salt
- 1 tablespoon lemon juice, plus more if needed
1. Combine the canola oil and olive oil in a measuring cup.
2. Break the egg into a blender, add the mustard and salt, cover, and blend at top speed until the mixture is thick and foamy, about 3 seconds. Add the lemon juice and blend for 10 seconds. With the blender on high speed, slowly add the combined oils, a drop at a time. If you find the mayonnaise gets too thick, add a few more drops of lemon juice.