Mayonnaise

Put the egg or egg substitute, mustard, cayenne pepper (if using), and salt in a blender; blend at high speed for about 20 seconds. Gradually add the oil through the top of the blender, while blending, in droplets at first, blending until all the oil has been blended with the egg and mayonnaise is thick and creamy. Blend in lemon juice just until mixed.

Note: Raw eggs can contain salmonella (about 1 in 20,000 eggs might be contaminated), but there are egg white products on the market which can be used safely. People in high-risk groups are the elderly, small children, pregnant women and those with compromised immune systems. If you aren't sure of your eggs, egg substitute can be used to make the mayonnaise. Egg yolk powder (pasteurized and dried) can be found in the King Arthur Catalog

More Salad Dressing Recipes
Creamy Salad Dressing
Bacon Salad Dressing
Green Goddess Dressing
Zesty Blue Cheese Salad Dressing
Thousand Island Dressing
Garlic French Dressing
French Salad Dressing
French Dressing with Tomato Soup
French Salad Dressing
Garden Salad Dressing
Creamy French Dressing
Garden Salad Dressing
Buttermilk Salad Dressing
Spinach Salad with Hot Bacon Dressing

Salad Dressing Index
Vegetable Salads
Spinach Salad Recipes
Coleslaw & Cabbage Salads
Bean Salads

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter