I make this mayonnaise now everytime I need it. Quick and easy and very fresh and delicious.
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.
Yield: 3/4 cup (serving size: 2 teaspoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 87
- Fat: 9.6g
- Saturated fat: 0.8g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 2.8g
- Protein: 0.4g
- Carbohydrate: 0.1g
- Fiber: 0.0g
- Cholesterol: 12mg
- Iron: 0.1mg
- Sodium: 24mg
- Calcium: 2mg
Ingredients
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1 large pasteurized egg
- 3/4 cup canola oil
Preparation
- 1. Combine first 4 ingredients in a blender; process until smooth. With blender on, gradually pour in oil; process until smooth and completely blended.
Homemade Mayonnaise Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Eggs
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Saturated Fat, Low Sodium
- PUBLICATION: Cooking Light
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