1 1/2 t salt
1 t dry mustard
1/2 t paprika
2 T lemon juice
1/2 c olive oil
2 T vinegar
1 1/2 c olive oil
2. Clean the sides of the blender and add the lemon juice.
3. Start the blender on low and slowly pour in 1/2 olive oil.
4. Add the vinegar.
5. With blender on low, slowly add 1 1/2 c olive oil. Do not over blend. I usually stop the blender after about half the oil is added to scrape the sides.
- DO NOT use raw eggs. Be sure you use a pasturized eggs.
- This is the best tasting mayonnaise I have ever sampled.
- You can substitute lime juice for the lemon juice. I think I like the lime juice best.
- The biggest mistake you can make is beating the mayonnaise too much. I usually beat it just until it starts to thicken. I then put the mayonnaise in a container. The parts that are closest to the bottom of the blender will be slightly stiffer but will easily blend into the remainder of the batch if you use a whisk to blend it in.
- Refrigerate and use within two weeks.
"Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen." Ephesians 3:20-21 NIV
I found this recipe in More-With-Less Cookbook on page 245. The only change I made is to use pasturized eggs instead of raw eggs.