Why pay a lot of money for bad mayonnaise when you can make really gourmet mayonnaise in a few minutes at a fraction of the cost? Here’s a simple recipe requiring no technique, commonly available ingredients, and my favorite kitchen power tool- the hand blender!
a widemouth jar of one half to one pint capacity
a cup of oil- any oil. I almost always use extra virgin olive oil, but canola is a good, healthy choice. Some people like half olive oil and half canola. Light olive oil is a good choice if you want a lighter flavor.
a half a large lemon, squeezed through a strainer (or 2 tablepoons prepared lemon juice)
a quarter teaspoon of salt
a half teaspoon (or more) of crushed garlic
a teaspoon of powdered mustar…
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