Homemade Mayonnaise for Deviled Quail Eggs

Name: Homemade Mayonnaise for Deviled Quail Eggs
Prep time: 5 min
Total time: 5 min
Yield: Makes 1 1/2 cups
Ingredients: 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

Source: Martha Stewart Living, August 2012

5 mins 5 mins Makes 1 1/2 cups

Total Time Prep Yield

Ingredients

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

Directions

1.
Combine egg, 1 teaspoon olive oil, and the salt in a blender, and blend at lowest speed.
2.
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).
3.
Transfer mayonnaise to a bowl, and stir in lemon juice. Serve immediately or refrigerate up to 2 days.