Homemade Mayo
Adapted from Abra Berens Ruffage, p 61
Ingredients
1 whole egg
1/2 tsp salt
1 Tbs white wine vinegar
10 fl oz neutral oil (I use olive oil even though it isn’t “neutral”)
Instructions
- In a food processor, whiz the egg, salt, and vinegar until well blended. Slowly drizzle in the oil until the mixture is thick. If it is too thin, add more oil.
- Will keep in the fridge for 1 week.
