Paula Deen's Famous Mayonnaise Recipe: Creamy, Tangy, and Perfect for Sandwiches and Dips
This is Paula Deen's recipe for blender mayonnaise. Prior to finding this recipe I had easily tried a dozen others. None of them were just right. Many were unnecessarily complicated, some to egg-y, others to watery and more with no taste. Finally I was going through my "The Lady & Sons, Too!" cookbook (shown below) and came across this gem. It is simple, straightforward and delicious. Thank you Paula!
- 1 cup vegetable oil
- 1 egg (at room temperature)
- 3 tsp fresh lemon juice
- 3/4 tsp sea salt
- 1/2 tsp dry mustard
- 1 tbsp hot water
Combine 1/4 cup oil, egg, lemon juice, salt and mustard. Pulse for a couple seconds. Slowly add the remaining oil with the blender running. Then add the hot water.
The original recipe calls for using a traditional blender, it works with an immersion blender as well. I have kept this in my refrigerator for up to two weeks with great results.
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