i dont like mayonnaise but it is ok on sandwhiches
Mayonnaise
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 127
- Fat: 14.4g
- Saturated fat: 1.5g
- Monounsaturated fat: 9g
- Polyunsaturated fat: 3.5g
- Protein: 0.2g
- Carbohydrate: 0.2g
- Fiber: 0.0g
- Cholesterol: 17mg
- Iron: 0.0mg
- Sodium: 53mg
- Calcium: 2mg
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.
Mayonnaise Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: American
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Sodium
- PUBLICATION: Cooking Light
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