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Blender Mayonnaise Recipe |
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In a blender container combine 1 large egg, 1 tablespoon vinegar, 1/2 teaspoon slat, 1/4 teaspoon dry mustard, 1/8 teaspoon paprika, and dash ground red pepper/ Cover; blend about 5 seconds. With blender running slowly, gradually add 1/2 cup salad oil. (When necessary, stop blender and use a rubber spatula to scrape sides down.) Add 1 tablespoon lemon juice; pour 1/2 cup salad oil into the blender container with the blender running slowly. Store for up to 4 weeks in a tightly covered jar in the refrigerator. Makes about 1 1/4 cups.
Per 1/10 serving: 0 g carbohydrates,202 calories,22 g fat,1 g Protein,113 mg sodium
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