Classic 30-Second Mayonnaise
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.