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Mayonnaise
1 egg, size "large" or larger
2 Tbsp. lemon juice (or vinegar) (this is usually the juice of half a medium lemon)
1 c. oil
Place the egg and lemon juice (or vinegar) in a blender. Blend at a high speed until the mixture starts to lose some of its yellow color and become a bit whiter. Pour the oil in slowly (in a constant stream over the course of about half a minute). Keep the lid on the blender as you do this (just lift the corner to pour in the oil), or else it will spatter everywhere. Makes 1 cup.
“The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be expected to reproduce.”
Oliver Wendell Holmes, Sr. (1809-94)
There really was a Chef Boyardee. Born in Italy, worked at the Plaza and the Ritz-Carlton in New York, the Greenbriar in West Virginia, and the Hotel Winton in Cleveland.
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