- 1 Egg-place in warm water for 5 minutes to come to room temperature
- 2 tsp. Red Wine Vinegar
- ½ tsp. Salt
- 1 Cup Canola Oil
Using the bowl of a small food processor add the egg, vinegar and salt. Place top on and turn machine on to whip. With the machine running, gradually and very slowly drizzle in the oil until all the oil is added. Transfer to a container and chill promptly.
Flavor Variations: Add the following to the above recipe to create new flavors.
Roasted Garlic Mayonnaise-mash up 1 full head of roasted garlic to a paste and thoroughly combine with the basic mayo. Season with a hint of black pepper.
Balsamic Mayonnaise- cook ½ cup of balsamic vinegar down until thicker and more syrupy, to about 2 Tbsp. Cool and stir in the basic mayo.
Roasted Red Pepper Mayonnaise- puree ¼ cup of roasted red peppers and stir in the basic mayo. Makes about 1 ½ cups.