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So, the legend goes that my sassy southern grandmother never “came around” to store-bought mayo and thought her’s of superior quality to pretty much everyone’s, neighbors and brandnames alike. Supposedly, she would stoop to Hellman’s (and only Hellman’s) if “in a pinch” but only if it was an ingredient in some larger concoction and not used as a spread or served in a dressing. She also only answered to “mama.” Sassy lady indeed.

This recipe is by no means a sign of my pro-naise conversion, but only my commitment to an equal-opportunity cookbook where the pro-naise and the no-naise can frolic side-by-side in peace, love, and harmony. So, no-naisers proceed with caution and, for the rest of you, blend away to your ‘naise-loving heart’s content.

For 1 cup of Mayonnaise-

1 egg
1/4 t. dry mustard
1/2 t. salt
1 T. lemon juice, up to 2 T.
1 c. salad oil

Break egg into blender. Add the mustard and salt. Cover and blend at top speed for 30 seconds, or until mixture is thick and foamy (eww …). Pour in the lemon juice and blend for 10 seconds. Uncover jar, and , blending at high speed, pour the oil into the center of the egg mixture in a very thin stream of droplets. It is important that the oil be added slowly. The sauce will begin to thicken after 1/2 c of oil has been added. If it becomes too thick, blend in a few drops of lemon juice or remove the mixture from the blender and add the remainder of the oil by hand with a wire whisk. Taste and correct the seasonings if necessary. Can add other seasonings as well: paprika, cayenne pepper, onion salt, or a little Tabasco. Refrigerate immediately.