Homemade Mayonnaise

Sauces & Stuff

Homemade Mayonnaise

When it comes to making mayonnaise, eggs are essential. The yolks have emulsifying properties, which allows them to hold a lot of oil, and is why mayonnaise is so creamy. If you're looking to be more health conscience, feel free to swap out the vegetable oil for olive or avocado oil.

Makes

about 1¼ cups

Total Time

Print Recipe

Share Recipe

Ingredients

Good to Know Info

If you’re concerned about the use of raw eggs in the mayonnaise, look for pasteurized eggs, such as Sunny Side Pasteurized Cage-Free Eggs.

Instructions

Add oil, egg, lemon juice, and salt to a tall, narrow container, such as a 2-cup Pyrex measuring cup.

Place a handheld blender inside the container, on the bottom, then blend until emulsified, 30 seconds.

If making by hand, whisk together egg, lemon juice, and salt in a bowl, then add oil, drop by drop, until an emulsion begins to form. At this point, slowly drizzle in remaining oil, whisking constantly, until all oil is emulsified.

Cover and refrigerate mayonnaise for up to 1 week.

Nutritional Facts

Nutritional Facts

Per 1 Tbsp.

Calories: 100

% Daily Value*

Total Fat 11g 16%

Saturated Fat 1g 5%

Cholesterol 9mg 3%

Sodium 52mg 2%

Carbs 0g 0%

Protein 0g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!

Subscribe!