Total Time
5mins
Prep 5 mins
Cook 0 mins

I started making this years ago when it was suggested that my fresh eggs would make really good mayonnaise. I didn't like the idea of soybean oil so I used my olive oil. Here it is best to use standard salad olive oil and not virgin or extra virgin. I have also left out the garlic and onion powders when preparing it for a poppy seed sweet dressing and have used lime juice. It doubles easily.

Ingredients Nutrition

Directions

  1. Put egg, salt and spices into a food processor.
  2. Add lemon juce and pulse a couple of times to blend.
  3. Turn the processor onto continuous mode and sloooowwwly pour the olive oil into the processor tube. Stream should be no larger than a pencil thick.
  4. When the stream is done continue to the count of five. Your done.
  5. Use in salads, sandwiches and anything calling for Mayonnaise.