Homemade Mayonnaise
Makes approximately 3/4 cup
Time 5 min
High-oleic safflower or sunflower oil makes a smooth, neutral base for mayonnaise that allows the added flavors of fresh herbs to shine through.
Special Diets:
Ingredients
- 2 tablespoons pasteurized egg whites
- 2 teaspoons lemon or lime juice
- 1/4 teaspoon powdered mustard
- 1 teaspoon honey
- 1/4 teaspoon fine 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
Method
Put egg, lemon juice, mustard powder, honey, salt, garlic, herbs and 2 tablespoons of oil in a blender and blend on low to completely purée.
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: 1 Tablespoon, 90 calories (80 from fat), 9g total fat, 0.5g saturated fat, 0mg cholesterol, 100mg sodium, 1g carbohydrates (0g dietary fiber, 1g sugar), 0g protein.
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.
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Ingredients
- 2 tablespoons pasteurized egg whites
- 2 teaspoons lemon or lime juice
- 1/4 teaspoon powdered mustard
- 1 teaspoon honey
- 1/4 teaspoon fine 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