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  • 1 egg or egg substitute to equal 1 egg
  • 1 scant teaspoon prepared mustard
  • cayenne pepper, optional
  • 1/4 teaspoon salt
  • 1 cup Canola oil
  • 3 teaspoons fresh lemon juice


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

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French Salad Dressing
Garden Salad Dressing
Creamy French Dressing
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Salad Dressing Index
Vegetable Salads
Spinach Salad Recipes
Coleslaw & Cabbage Salads
Bean Salads

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