Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

"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.

Jackie Mills, MS, RD
Recipe by Cooking Light May 2009

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Recipe Summary

Yield:
3/4 cup (serving size: 2 teaspoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

87 calories; fat 9.6g; saturated fat 0.8g; mono fat 5.6g; poly fat 2.8g; protein 0.4g; carbohydrates 0.1g; fiber 0g; cholesterol 12mg; iron 0.1mg; sodium 24mg; calcium 2mg.
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