Prep Time: 10 minutes
Chill Time: 2 hours
Yields: 1 3/4 cups
Nothing adds to a homemade potato or macaroni salad like using mayo you made yourself. Heavenly on sandwiches, super easy to make, and very affordable – try it once you might never stop making it!
1. In a blender, combine 1/4 cup of the oil, lemon juice, mustard, salt, and egg; blend until smooth.
2. With blender running at medium-high speed, slowly add remaining 1 cup oil in a thin, steady stream, scrapping down the sides of blender as needed. Store in a tightly covered container in the fridge.
*Pasteurized eggs are eggs that have been pasteurized in order to reduce the possibility of food-borne illness in dishes that are not cooked or lightly cooked. They may be sold as liquid egg products or pasteurized in the shell. They can be found in the dairy case at any decent sized grocery store. Since the egg in this recipe is uncooked, it’s recommended you use a pasteurized egg.
With that said I have made this recipe countless times with regular eggs and I’m still alive.