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Mayonnaise II (P, KLP, TNT)
Source: Five Roses Flour cookbook (24th edition)
Yield: 1 cup

1/4 tsp. dry mustard (OMIT on Pesach, for Ashkenazim)
1/2 tsp. salt
A few grains pepper
1/8 tsp. paprika
1 egg yolk
2 tbsp. white vinegar or lemon juice
1 cup oil

Mix dry ingredients, add egg yolk and mix well. Stir in 1/2 of vinegar or lemon juice. Add oil s-l-o-w-l-y while continuously beating. After mixture starts to thicken, oil can be added more quickly. Finish by adding remaining vinegar or lemon juice.

You can do this in your blender, mix master, or even by hand using a whisk or a long-tined fork. (Though, if you do fall back on the non-electric apparatus, you'll get a slightly goopier texture, less thick than Official Store-Bought Mayonnaise.)

Poster's Notes:
I love this recipe because there's no sugar, and the spices are very subtle. I think that mayonnaise should be creamy and bland, since it's something you build on.

Posted by Shayna Kravetz

Nutritional Info Per Serving: N/A