In a blender, mix egg and egg yolk. With blender running very slowly, add small amounts of oil (1/2 c). Add vinegar. Blend well. Continue to slowly add remaining oil with blender still running slowly. Add salt and mix for 10-15 seconds longer.
Mayonnaise may only be stored in refrigerator for 3-4 days in an airtight container.
Because eggs are not pasteurized, it is advised that small children, pregnant women and the elderly refrain from eating.
Originally Submitted
11/22/2013
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