1 egg (works best with very fresh eggs)
1 c. Mild Extra Virgin Olive Oil
1 Tbsp. lemon juice
1/4 tsp. dry mustard
3/4 tsp. salt
1 Tbsp. hot water (can omit if desired)
Insert the flat blade into your Magic Bullet. Crack egg into the tall cup of your Magic Bullet. Add 1/4 cup of Extra Virgin Olive Oil, lemon juice, dry mustard, and salt. Press down on the cup for 10 seconds at a time for two or three cycles.
Remove the cup and add an additional 1/4 cup of oil. Repeat the pulsing process for two or three cycles. Repeat the process until you have added all of the olive oil in 1/4 cup increments.
Blend in 1 tablespoon of hot water, pulsing in 10 second increments until the mixture is well blended and is a thick, creamy consistency.
Seal the mayonnaise in an airtight container and refrigerate it until you are ready to use it. Fresh mayonnaise will keep in the refrigerator for up to a week.
Note: You may put all the ingredients in a tall cup and blend it until thick with a hand immersion blender. Or try a food processor.
Submitted by: Tammy Klassen, Steinbach MB