Homemade Mayonnaise for Deviled Quail Eggs
- Total Time:
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, August 2012
- 1 large egg, room temperature
- 1/2 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- 1 cup safflower oil
- 1 tablespoon fresh lemon juice
Combine egg, 1 teaspoon olive oil, and the salt in a blender, and blend at lowest speed.
With blender still running, add remaining olive oil and the safflower oil in a slow, steady stream, and blend until incorporated (if you prefer a thicker mayonnaise, blend 10 seconds more at a higher speed).
Transfer mayonnaise to a bowl, and stir in lemon juice. Serve immediately or refrigerate up to 2 days.