Homemade Mayonnaise

"All good cooking is about flavor, and that's why fresh mayonnaise is worth the effort. It's inexpensive, easy to make, and tastes spectacular," says Tory McPhail, advisory panelist and chef at Commander's Palace in New Orleans. Refrigerate any leftover mayonnaise; it will be good for another four to five days.


3/4 cup (serving size: 2 teaspoons)

Recipe from

Cooking Light

Nutritional Information

Calories 87
Fat 9.6 g
Satfat 0.8 g
Monofat 5.6 g
Polyfat 2.8 g
Protein 0.4 g
Carbohydrate 0.1 g
Fiber 0.0 g
Cholesterol 12 mg
Iron 0.1 mg
Sodium 24 mg
Calcium 2 mg


1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1 large pasteurized egg
3/4 cup canola oil


1. Combine first 4 ingredients in a blender; process until smooth. With blender on, gradually pour in oil; process until smooth and completely blended.

Jackie Mills, MS, RD,

Cooking Light

May 2009