1 Egg
1 tsp Red wine vinegar (i try different vinegars too, to make it differnet each time)
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/2 tsp (or less) salt
1/4 c Olive oil
1 1/4 c Safflower oil
COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS.
Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.
1 tsp Red wine vinegar (i try different vinegars too, to make it differnet each time)
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/2 tsp (or less) salt
1/4 c Olive oil
1 1/4 c Safflower oil
COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS.
Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.