from the kitchen of Chef Paul Prudhomme
Makes about 1 cup
We've all eaten store-bought mayonnaise, but if you haven't had fresh homemade mayonnaise lately, you have to try this.
1 large egg
¾ cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce®
½ teaspoon black pepper
½ teaspoon white pepper
how to prepare
Place the egg in a blender and process for 30 seconds. With the machine running, slowly add the oil in a thin, steady stream. Add the vinegar and process for 30 seconds. Add the Magic Pepper Sauce® and the black and white peppers and process just until blended.