“This is a fresh, homemade mayonnaise. Be sure to experiment by adding fresh dill, extra dried mustard, or your favorite spices and herbs.” - by Deb Cusick
Ingredients
Adjust Servings
Original recipe yields 2 1/2 cups
Directions
- 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.
Nutrition
Amount Per Serving (20 total)
- Calories
- 202 cal
- 10%
- Fat
- 22.4 g
- 34%
- Carbs
- 0.4 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"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. ..." See more"
8thompson13
"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 family real..." See morely likes walnut oil, but it is hard on the blender. You need to invest in sturdy equipment. Blender, food processor, or blender can be used."
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