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Blender Mayonnaise from Debbie Cusick

1 whole egg
1/2 teas dry mustard
1 cup olive oil
1 1/2 tbsp. lemon juice
1 tbsp. boiling water

Place the egg, mustard and 1/4 cup of the oil in an electric blender. Turn on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add the lemon juice and water. Refrigerate. Note: if using a food processor, add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and adjust lemon juice to taste. Makes 1 ½ cups.