Preparations/Mayonnaise
| A: | 1 egg |
| 2t lemon juice | |
| 1t Dijon mustard | |
| 1/2t water | |
| pinch salt | |
| B: | 3/4C canola oil |
| 1. | Place (A) in glass jar with slightly larger diameter than immersion blender. |
| 2. | Insert immersion blender into jar, and add (B). |
| 3. | Process, slowly lifting the immersion blender to incorporate all of the oil in the emulsification. Store in airtight container, refrigerated. |
Servings: 24