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Mayonnaise

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 12 servings (serving size: 1 tablespoon)
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. 

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

Nutrition 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

How to Make It

  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.