- 1 egg
- 2 tablespoons lemon juice
- 1/2 cup vegetable oil
- 1/2 cup olive oil
- 1/8 teaspoon Dijon mustard (such as Grey Poupon®)
- 1/8 teaspoon hot pepper sauce (such as Tabasco®)
- 1/8 teaspoon seasoned salt (such as LAWRY'S®)
- 1/8 teaspoon ground black pepper
- Crack egg into the bowl of a blender and let sit at room temperature for 30 minutes. Blend egg at medium speed, slowly adding lemon juice until well beaten, 2 to 3 minutes.
- Combine vegetable oil and olive oil together in a separate container. Add through the top hole of the blender in a tiny stream, until thoroughly combined.
- Pour in Dijon mustard, hot sauce, seasoned salt, and black pepper; blend until well combined, 2 to 3 minutes more. Transfer to a container with a lid. Refrigerate for 30 minutes before serving.
09/03/2019
recipepes.com
homemade mayo, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
