Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Egg |
1 teaspoon | Red wine vinegar |
2 teaspoons | Fresh lemon juice |
1 teaspoon | Dijon mustard |
½ teaspoon | (or less) salt |
¼ cup | Olive oil |
1¼ cup | Safflower oil |
COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL, ONE TABLESPOON AT A TIME. REFRIDGERATE.
KEEPS SEVERAL WEEKS. Yield: 1-½ cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD ½ TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.