Homemade Mayonnaise

HBHW reader Denette share’s her recipe for a copy cat version of Duke’s Mayonnaise.

Food processor Mayonnaise

  • 1 egg plus 1 yolk
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard or Dijon
  • 1 cup olive, peanut or vegetable oil- I use olive
  • 1 1/2 tablespoon of lemon juice fresh is better can used bottled
  • salt to taste I substitute paprika

Put all except 1/2 of oil in food processor and pluse and blend until mixed very well slowly add remaining oil. Season to taste Keep in covered plastic or glass jar in refridgerator.
Quick tip: Always store leftover coleslaw in a canning jar with tight lid turn jar upside down it is good for several days.

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