Mayo

1 egg
1 tsp dry mustard
1 tsp salt
Dash Tabasco
1-1/2 Tbsp vinegar
1-1/2 Tbsp lemon juice
1/2 to 2/3 cup canola oil


I put all ingredients except the oil in a tall sided container and hit them with my immersion blender (at a med/low sped). I drizzled the oil in (the stream should be the size of a pencil lead – go slow!) and continued drizzling and blending until the oil started to pool on the top. It’s a bit looser than store-bought mayo, but seemed to set up a little more (very little) after it sat in the fridge. It has good flavor (especially for mixing with chunk light tuna – the acid works really well in this!) but I might back off a little on the lemon juice next time I make it.