Homemade Olive Oil Mayonnaise

Or, try this one using whole egg. I like to cook, but I really don’t like fussing around seperating eggs if I don't have to.

1 egg
1 tbsp (15 mls) lemon juice
½ tsp ( 2 mls )salt
pinch of pepper
1 cup olive oil

Using a whisk, stick blender, or regular blender - combine the egg, lemon juice and seasonings and mix until well blended. Mix at low speed if using a blender.

Add olive oil a little at a time or in a constant small stream. The ingredients will emulsify and thicken. Voila - mayonnaise!

Variations: Try adding these ingredients for a tasty mayo.

Herb Mayo - Add ¼ cup (60 mls) coarsely chopped herb of your choice just before adding the olive oil.

Garlic Mayo - Add 1-2 tsp (5 -10 mls) minced garlic after the mayo is blended.

Curry Mayo - Add 1-2 tsp (5-10 mls) curry powder after the mayo is blended.

A note about using raw eggs - I checked it out on the Wikipedia site and learned that the incidence of a salmonella contamination found in eggs is quite rare. About 1 in 30,000. The shell of an egg acts as a seal against bacteria, but if damaged, can fail. When using eggs raw, choose the freshest eggs possible. Check for any cracks or weaknesses on the shell. The larger end of an egg is where the air cell is. An older egg has a larger air cell and a good way to check for freshness is to put the egg in a container of water. A fresh egg will stay at the bottom while an old egg will float to the top.