Yield: 1 Servings
|½ cup||Olive oil|
|½ cup||Vegetable oil|
Blend together egg and salt in food processor; add oil in a steady stream until emulsified.
However, I seldom make plain mayo. My preferred variations are: Basil Aioli: To the egg and salt, add ¼ C. packed fresh basil leaves and Lemon Dill: To egg and salt, add 1 Tbsp. lemon juice, 1 tsp. grated lemon zest, and ¼ C. packed fresh baby dill.
Posted to FOODWINE Digest 08 Oct 96 From: Rachel Hile Bassett <rbassett@...> Date: Tue, 8 Oct 1996 17:03:52 -0500