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Martha Stewart Living, August 2012

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Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine egg, 1 teaspoon olive oil, and the salt in a blender, and blend at lowest speed.

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  • 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.

Cook's Notes

Note: The egg in this recipe is not cooked.

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