Mayonnaise

  • 1 duck egg
  • dash salt
  • 1 C cooking oil
  • 1 Tbsp lemon juice

Place egg in a blender or food processor (just the white and yolk, remove the shell).  Add dash of salt, and blend on high speed.  With blender still running at high speed, slowly add oil. Some directions say to use a dropper and add only a few drops at a time.  I add the oil a little faster than that, but not much.  By the time you’ve added 3/4 C of oil, the stuff will be thick and white like mayo.  Continue to add the oil slowly.  When all the oil is incorporated and the mixture is thick and smooth, add the lemon juice.  Store in the refrigerator.

Note: if you add the oil too quickly, this will not thicken.  Pour it back into your measuring cup, put a new egg in the blender, and start over, using the solution from your first attempt in place of cooking oil.  Add it slower this time.

Without preservatives in it, this mayo will not keep indefinitely the way commercial mayo does.  Like most food items, once you’ve tasted the homemade real stuff, you’ll prefer it to store-bought.  My kids won’t eat commercial mayo; they like this so much better.

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