Ingredients
- 1 cup oil
- 1 large egg (at room temp)
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 tsp dry mustard
- 1/8 tsp white pepper
- 1/4 tsp horseradish
- Pinch of paprika (about 1/16 tsp)
- 1 1/2 TBSP fresh lemon juice
Instructions
- Into a 2-cup measure, add all ingredients EXCEPT the oil. Pulse w/ stick blender until well blended.
- Drizzle oil into mixture while blending, moving stick blender to incorporate the oil.
- Makes a little over 1 cup of mayo.
- Transfer to a 1 pint mason jar, cover, refrigerate.
- Keeps up to 2 weeks.