Homemade Mayonnaise II

Homemade Mayonnaise II

8 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    5 m
Deb Cusick
Recipe by  Deb Cusick

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

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Ingredients

Adjust Servings

Original recipe yields 2 1/2 cups

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Directions

  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.

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Reviews (8)

Rate This Recipe
Lalli
36

Lalli

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.

8thompson13
16

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 really 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.

Angela Sackett
10

Angela Sackett

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.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 202 cal
  • 10%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 0.4 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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