1 egg
1/2 tsp. salt
1/4 tsp. dry mustard
1T. white vinegar
1T. lemon juice
dash of Tabasco
1 c. canola oil
2 T. boiling water.
Put egg, seasonings, vinegar, lemon juice and 4 T. of the oil into blender. Cover and blend. Remove feeder cap and slowly add remaining oil in a slow, steady stream. Add Tabasco. Add boiling water to set the mayonnaise and prevent separation. Store in refrigerator.
No comments:
Post a Comment