Mayonnaise

Mayonnaise Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
The key to creamy homemade mayo is to add just a few drops of oil at a time to the egg mixture, then pour in a slow, thin drizzle—whisking constantly—to ensure the mayonnaise emulsifies (blends smoothly). Use plain as a sandwich spread, or experiment with added flavorings such as hot sauce or roasted garlic.

 

Yield:

12 servings (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 127
Fat 14.4 g
Satfat 1.5 g
Monofat 9 g
Polyfat 3.5 g
Protein 0.2 g
Carbohydrate 0.2 g
Fiber 0.0 g
Cholesterol 17 mg
Iron 0.0 mg
Sodium 53 mg
Calcium 2 mg

Ingredients

2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 large pasteurized egg yolk
1/2 cup canola oil
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

1. Combine first 3 ingredients in a medium bowl; stir well with a whisk. Combine oils; slowly drizzle oil mixture into egg mixture, stirring constantly with a whisk until mixture is thick and smooth. Stir in salt and pepper.

Note:

David Bonom,

November 2010
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