Saturday, January 26, 2013

coffee-cup mayo...from salad for dinner
perfect for michael's turkey sandwich

whisk 1 egg yolk and 2 tablespoons of dijon mustard vigorously in a mug

combine 1/4 cup of canola oil and 2 tablespoons of olive oil in a measuring cup and drizzle about 2 teaspoons of the oil mixture over the egg mix in the mug and whisk vigorously for 30 seconds...repeat 2 more times.

slowly add the remaining oil to egg mix, pouring slowly while whisking until the mayo thickens

whisk in 2 teaspoons of freshed squeezed lemon juice and 2 tablespoons of fresh minced herbs

season to taste with salt and pepper

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