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.

This recipe goes with Steak and Fennel Sandwiches

Yield: 3/4 cup (serving size: 2 teaspoons)
Recipe from Cooking Light

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