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You CAN make this without using a raw egg; see directions. This classic mayo is delicious, but please note that it won't keep as long in the fridge as commercial mayos do.
- The oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too.
- Also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead.
- Okay, note number three: according to the folks at Cuisinart, you can substitute 2 tbsp of Egg Beaters for the raw egg; you OMIT the lemon juice/vinegar when you do this; I have never done this myself, mind you, so I can't vouch for the taste of the results.
- Okay, let's make mayo.
- Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil.
- Process for one minute only.
- The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one.
- The next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through.
- Turn machine off and remove food pusher; then turn back on and SLOWLY pour remaining oil in.
- When done, taste; add salt and/or pepper if you wish.
- If you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg.
- Keep mayo refrigerated.
- Note that this is REAL mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.