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MAYO RECIPE (makes approx 1 cup mayo)
Be aware it is not advised to consume raw egg.
Please follow these USDA safety recommendations before attempting this recipe:
"Homemade mayonnaise is made with raw eggs that will not be cooked. The United States Department of Agriculture does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present. However, homemade mayonnaise can be safely made if raw, in-shell pasteurized eggs or pasteurized egg products are used. It is not possible for consumers to pasteurize eggs in the home. After making homemade mayonnaise with pasteurized eggs or egg products, keep it refrigerated and use it within four days. Do not freeze mayonnaise. Emulsions such as mayonnaise will separate and appear curdled after freezing."
1 large egg (pasteurized egg highly recommended)
1 tablespoon mustard
1.5 tablespoon vinegar
Salt to taste
Sugar to taste
1 cup vegetable oil, any kind
1. Place egg in a small bowl of a food processor and blend for 15 seconds. Add the mustard, vinegar, and salt. Blend for 15 more seconds.
2. To ensure emulsification, slowly add small drops of oil until 1/4 cup has been added.
3. When the mixture starts to thicken, increase the stream of oil.
4. After all oil has been added, scrape the bowl and blend all for another 15 seconds.