MAYONNAISE

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Mayonnaise image

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1 egg, room temperature
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1 tablespoon sherry vinegar

Steps:

  • In blender, combine egg, 1 teaspoon oil, and salt. Blend at lowest speed.
  • With the blender still running, add remaining olive oil in a slow, steady stream until the oil is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed.
  • Transfer mixture to a bowl, and stir in the vinegar. Serve immediately, or refrigerate mayonnaise, covered, for up to 2 days.

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