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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Mayonnaise

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.

 

This recipe goes with Rémoulade, Tartar Sauce

Cooking Light NOVEMBER 2010

  • Yield: 12 servings (serving size: 1 tablespoon)

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.

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
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Mayonnaise recipe

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