Submitted by: Maureen Rawlins
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Servings: 24
Make your own tangy Italian mayonnaise at home.
1 egg
1 tbsp. lemon juice
1/4 tsp. sea salt
3/4 c. extra virgin olive oil
1/4 tsp. white pepper
Break the whole egg into the blender. Add the lemon juice, salt, white pepper, and 3 tablespoons of the olive oil. Blend until the mixture is thick, light colored, and uniform. Keep the blender going and pour the rest of the olive oil in a slow, steady trickle into the vortex of the mixture. Stop pouring only if a small bubble of oil forms in the center, blend without adding any more oil until the bubble disappears. Resume pouring in the remaining oil, in a steady trickle as before. Blend a moment more, and use as you will.
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