“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!” - by CynthiaRussell
Ingredients
Adjust Servings
Original recipe yields 1 cup
Directions
- 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 95 cal
- 5%
- Fat
- 10.5 g
- 16%
- Carbs
- 0.2 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (71)
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"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 ge..." See moret 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."
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