Clas­sic 30-Sec­ond May­on­naise

Western Living - - FOOD / BITES -

We can’t re­mem­ber the last time we pur­chased may­on­naise. And we’re pretty cer­tain that once you make your own, you’ll never be buy­ing it again, ei­ther. It couldn’t be eas­ier to whip up—and our method is vir­tu­ally fool­proof. 1 large egg 1 cup neu­tral cook­ing oil

(like canola or grape seed) ¼ tsp salt ½ tsp mus­tard pow­der or ¼ tsp Di­jon mus­tard 1 tbsp fresh lemon juice

1. In a wide-mouthed Ma­son jar, com­bine egg, oil, salt, mus­tard and lemon juice. Whip with an im­mer­sion blender for 20 to 30 sec­onds, un­til mix­ture has thick­ened and fully emul­si­fied. Makes about 1½ cups and keeps in the re­frig­er­a­tor for up to 1 week.

RECIPES FROM COOK­ING IN COLOR: VI­BRANT, DE­LI­CIOUS,

BEAU­TI­FUL FOOD BY ADRIAN HAR­RIS AND JEREMY IN­GLETT OF THE FOOD GAYS © 2018. PUB­LISHED IN CANADA BY HARPERCOLLINS PUB­LISH­ERS LTD. ALL RIGHTS RE­SERVED.

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