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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.

David Bonom
Recipe by Cooking Light November 2010

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

127 calories; fat 14.4g; saturated fat 1.5g; mono fat 9g; poly fat 3.5g; protein 0.2g; carbohydrates 0.2g; fiber 0g; cholesterol 17mg; iron 0mg; sodium 53mg; calcium 2mg.
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