When you need just a small amount of mayo for a special recipe, it is easy to whip it up in the blender using whole eggs, which makes it lighter than traditional mayo. You can even add things like minced garlic or chopped fresh herbs to spice it up a bit for an extra treat! Since the recipe makes only a small amount, you won't have left over mayo to worry about. This works great on sandwiches, or in dressings or potato salads. You will be very pleased with this delicious mayo made from scratch.
1. Frothy, well-blended egg, seasinongs and lemon juice
Blend eggs, 1 ½ tbls. lemon juice, salt and pepper in blender 30 seconds or until frothy and well-blended.
2. slowly pour the oil into the blender
With the blender running, slowly pour in oil, making a very small stream - pour slowly, taking 2 to 3 minutes. Egg mixture will begin to thicken after half the oil has been absorbed. Stir in remaining ½ tbls. Lemon juice for more lemon flavor, if desired.
3. Store tightly covered in refrigerator
Use immediately or if necessary can be stored in the refrigerator, covered tightly, for up to seven days. Makes about 1/2 cup of delicious, light mayonnaise.
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