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from the kitchen of Sharmagne Leland-St. John
1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon red vinegar
¼ teaspoon kosher salt, or more to taste
1 cup sunflower oil
Fresh herbs, optional
Place the egg, mustard, vinegar and salt into a
blender or small bowl of your food processor. Pulse
or process quickly. Scrape sides of canister or bowl.
Turn on to blend and add the oil one drop at a time
until it begins to emulsify. Approximately ¼ cup.
Continue to add the oil until your mayonnaise is
light an fluffy. Taste for seasoning and add
additional salt or vinegar as needed.
Scrape into a clean jar and store in the
Note: You may also add fresh thyme leaves, tarragon,
sorrel or any favourite herb.