Prep 10 mins
Cook 0 mins
This is a variation on another winner from the wonderful Ms. Paula H. Deen! For variety, I like to add an itty-bitty shake of cayenne pepper, curry powder or chili powder in with the other spices. Minced fresh basil, fresh tarragon, garlic or prepared horseradish are also great add-ins. One teaspoon of sugar (to taste) may be added for more of a salad dressing-type (Miracle Whip) flavor. Let your imagination run free!
- Whizz 1/4 cup of the vegetable oil with the egg, lemon juice, dry mustard and salt in a blender for a few seconds.
- Slowly drizzle the remaining 3/4 cup of vegetable oil into the mixture (through the top hatch) while the blender is running.
- Finally, blend in the hot water.
- Refrigerate until use.
I made this using almond oil. I added a tiny bit of cider vinegar. I can't believe how easy and delicious this is!! I don't think I'll ever buy mayo again!!! I just like a nice simple tasting mayo and this is perfect!!!
Good flavor, but a bit too salty for my tastes. Will use less in the next batch. This was also the 1st time I made mayo using a blender...while it does work, I still prefer using a food processor (but then I have one of the small food processors, KWIM?). Recipe is a keeper, though...thanks!
Very good and turned out great making it with my mini food processor (just added the oil a little at a time). My husband liked it and when I put the remainder inside the old Miracle Whip jar, my kids didn't notice the difference. Thanks!