Ingredients
- 1 large egg, at room temperature (See note below about consuming raw eggs.)
- 1 1/2 tbsp. lemon juice
- 1/2 tsp. ground mustard
- 1 c. extra light tasting olive oil
- 1/4 tsp. white pepper
- salt, to taste
Instructions
- Blend egg, lemon juice and mustard in the food processor until frothy.
- With the blades running, begin drizzling the olive oil drip by drip into the bowl of the food processor. (See note below.)
- Mix in the pepper and a little salt to taste.
Once I had a couple spoonfuls of oil mixed in, I poured the remaining oil in the feed tube and let the little hole control the drip rate until it was finished.
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[/url] - Note: Eggs from locally-bought pastured chickens are less likely to contain salmonella than store-bought eggs. You can find pasteurized eggs as well. I am using fresh eggs from our farm, and the ingredients in store-bought mayonnaise scare me more than consuming the raw egg. I would definitely recommend you Google “consuming raw eggs” and do a little reading if you’re concerned.
