Saturday, January 9, 2010


1 large egg
1 tbsp vinegar
1/2 tsp salt
1/4 tsp dry mustard
1/8 tsp paprika
dash of cayenne pepper

1 cup canola oil
1 tbsp lemon juice

Put the egg, vinegar, salt, dry mustard, paprika, and cayenne pepper in blender container; blend until well mixed. With the blender running slowly, gradually pour half of the canola oil into the blender container. Stop blender and scrape down the sides with a rubber spatula when needed.

Add the lemon juice to mixture in the blender container and slowly pour remainder of the canola oil into the mixture with the blender running slowly.

Store in an airtight container in the refrigerator.

Yield: Approximately 1 1/4 cup

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