I like to use for my salads my own homemade mayonnaise as I want to be sure that it doesn’t have any preservatives and GMO ingredients. It is very easy to make. If you never have done this before – just try and you will be happy with the result. Another important thing – using pasteurized egg will make your mayonnaise safe and you don’t need to worry about Salmonella.
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– 1 teaspoon mustard, preferably Dijon-style
– Salt and pepper
These instructions are for a food processor. Use a cover with a large feed tube and small pusher.
1. Add egg, mustard, lemon juice and 1 tablespoon of oil to a food processor and process for about 60 seconds.
2. While machine is running, pour a ¼ cup of oil into a small pusher.
3. When it has dribbled through a hole in the bottom of a small pusher, remove small pusher from feed tube and gradually add remaining oil, while the machine continues to run.
Mayonnaise will thicken as oil is added. Add salt and pepper.
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