I was reading FATGIRLslim and found a mayo recipe I want to try... so I thought I'd post it on my blog to remind myself. :)
I don't use mayo just in regular use anymore, but I do still like to have tuna/chicken/egg salad every now and again, and I thought home-made mayo would be better for me.
Just ignore the strange girl in the corner (it's just me!)!
1 pasteurized egg
1 tsp lemon juice
1 tsp yellow mustard
1/2 tsp sea salt
1/4 tsp white pepper
1 cup light olive oil (not extra virgin, just light tasting) OR walnut oil
Put the egg, lemon juice, mustard, sea salt and white pepper in your blender and blend well. Then take the little peep hole top off your blender and slowly drizzle in your oil while blending. I just did this on low. Keep refrigerated. Also, be aware that it won't last forever in your refrigerator like store bought (preservative loaded) mayo. I usually just make what my family of 5 can use in a week.