Homemade Black Pepper Mayonaisse

Making deviled eggs calls for mayo!  When you don’t have any, what do you do?  You can make your own.

Homemade Black Pepper Mayonaisse

1 extra large egg
3 tablespoon Lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 t Dijon mustard
1 1/2 cup extra light olive oil

In a food processor (like this), add the egg, lemon juice,
salt, pepper and mustard. Pulse until well combined.

While running the food processor, begin pouring the olive oil in very slowly, in a thin stream.  Continue until all the oil has been added.

By the time you have emptied about half of the oil into the egg mixture
it will begin to thicken and look like mayo. When all the oil has been
added you are done. Store it in a lidded container in the fridge.

Now sit back and enjoy your feeling of accomplishment! 🙂


3 responses to “Homemade Black Pepper Mayonaisse

  1. Not to be a ‘Debbie Downer’, but please remember that you have raw egg in this mayo. Use it up almost immediately, don’t put into something that is going to sit around at room temp for any length of time. But it DOES taste so much better than store bought, processed mayo!

  2. Oh Jillian, this sounds so good! I will have to make my own mayonnaise now! ❤

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