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Gluten-free blender mayonnaise

This tastes very much like a commercial mayonnaise, with just a touch of an olive taste.

Makes about 1-1/4 cups

• 1 egg
• 3/8 teaspoon salt
• 1 cup pure olive oil
• 1 tablespoon vinegar or lemon juice

Put the egg and salt in the blender cannister. Pour in the oil in a fine stream through a funnel that you have placed in the center hole in the lid to prevent excessive spattering. As the mayo emulsifies and thickens, it will stop mixing. When this happens, remove the lid and stir up from the bottom with a spatula.

When all the oil has been added and the mayo is nice and thick, add the vinegar or lemon juice, stir, and scrape the mayo into a covered jar. Store in the refrigerator, where it will thicken slightly as it chills. This will keep a week or two, maybe longer if the weather's cold and your refrigerator is quite cold. Unlike commercial mayonnaise, it is not immortal, so enjoy it fresh.