Homemade Mayonnaise II

Homemade Mayonnaise II

8
Deb Cusick 1

"This is a fresh, homemade mayonnaise. Be sure to experiment by adding fresh dill, extra dried mustard, or your favorite spices and herbs."

Ingredients

5 m {{adjustedServings}} servings 202 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Place the eggs, mustard, paprika, pepper, salt, and lemon juice into a blender. Blend on high speed until combined. Then, slowly drizzle in the oil with the blender running. Once the oil has been incorporated, scrape the mayonnaise into a bowl, and adjust the seasonings to taste. Store in the refrigerator up to 3 days.

Footnotes

  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs.
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Reviews

8
  1. 10 Ratings

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cut the lemon juice in half (or use red wine vinegar) - it's too lemony otherwise. I added 1/2 tsp of garlic powder and 1/2 tsp seasoning salt and managed to salvage the first batch.

I agree with Lalli, I have researched many combinations and 2 Tsp is consistent with her recommendation. Suggestion: for a healthier substitute, use light olive oil, walnut or avocado. My famil...

be sure to use free-range eggs for optimal taste and nutrition! this is delicious and SO easy - why buy the jar? next time i'll try spicing it up.