Homemade Mayonnaise

Homemade Mayonnaise

Makes approximately 3/4 cup

High-oleic safflower or sunflower oil makes a smooth, neutral base for mayonnaise that allows the added flavors of fresh herbs to shine through.

  • 2 tablespoons pasteurized egg whites
  • 2 teaspoons freshly squeezed lemon or lime juice
  • 1/4 teaspoon dry mustard powder
  • 1 teaspoon honey
  • 1/4 teaspoon sea salt
  • 1 clove garlic (optional)
  • 1/2 teaspoon fresh seasonal herbs such as basil, oregano, thyme, marjoram, rosemary, and sage, finely minced (optional)
  • 8 tablespoons high-oleic sunflower or safflower oil, divided
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Put egg, lemon juice, mustard powder, honey, salt, garlic, herbs and 2 tablespoons of oil in a blender and blend on low to completely puree. Removing the top from the blender, very slowly drizzle in the remaining 6 tablespoons of oil, gradually turning the blender onto a higher speed. The mayonnaise will be thickened slightly but not as thick as commercial mayonnaise. Cover and refrigerate. Use within two weeks.

Nutritional Info: 
Per Serving:Serving size: 1 Tablespoon, 90 calories (80 from fat), 9g total fat, 0.5g saturated fat, 0mg cholesterol, 100mg sodium, 1g carbohydrate (0g dietary fiber, 1g sugar), 0g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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