Home Made Mayonnaise

Home Made Mayonnaise

82 Reviews 3 Pics
  • Prep

    5 m
  • Ready In

    5 m
CynthiaRussell
Recipe by  CynthiaRussell

“This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold at so cheap prices. It's always delicious!”

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Ingredients

Adjust Servings

Original recipe yields 1 cup

Directions

  1. Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

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Reviews (82)

Rate This Recipe
bitch'n kitchen
184

bitch'n kitchen

This is a good recipe. The secret when making homemade mayonnaise is to pour the oil slowly while the blender is running. If the oil is poured to quickly or the blender is not on a high speed you get an oily mess. It is simple if you follow that simple rule. If you use olive oil it will have a strong taste, if you use canola oil it will be more like traditional mayonnaise. The most important thing though is this is the type of mayonnaise that you get food poisoning with if its left at room temperature because of the raw egg. DO NOT TAKE A POTATO SALAD TO A PICNIC AND LEAVE IT OUT. If you are going to a picnic use commercially prepared mayonnaise.

Jay
154

Jay

I like this recipe so far but switch out the mustard and the lemon juice and replace it with white wine vinegar at least 2 tablespoons of it. and leave out the garlic

PatD
137

PatD

This might be totally out of the box for mayonnaise, but I used Eggbeaters and it turned out great! I added more garlic also, as I'll be using the mayo in a salad dressing, and it is also great. I may never buy mayonnaise again!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 0.2 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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