Mayonnaise - Homemade (1 Tbsp Serving)
- Minutes to Prepare:
- Number of Servings: 32
Ingredients
2 large organic free-range eggs1 1/4 cup grapeseed oil1-2 Tbsp EV Olive oil1 Tbsp lemon juice, fresh2 tsp white vinegarSeat salt, TT1 tsp mustard powderfresh black pepper, TT
All ingredients should be at room temp.
In a blender: eggs, sea alt, lemon juice, vinegar, pepper and mustard. Blend until mixture turns light in color.
Add the grapeseed oil VERY slowly in a stream while blender is running. The key to emulsification is to Add slowly, almost a few drops at a time. By the time you have put half in, it should start to thicken and now you can add in a stream, a little faster than the first-half process. Add the olive oil as well.
Keep refrigerated. Will last 3-4 days.
Add seasonings for variety: curry, cayenne, hot sauce, chili powder, wasabi, garlic paste, dill, cilantro, thyme, basil, horseradish, chipotle.
Serving Size: 2 cups
Number of Servings: 32
Recipe submitted by SparkPeople user CHEF2GO.
In a blender: eggs, sea alt, lemon juice, vinegar, pepper and mustard. Blend until mixture turns light in color.
Add the grapeseed oil VERY slowly in a stream while blender is running. The key to emulsification is to Add slowly, almost a few drops at a time. By the time you have put half in, it should start to thicken and now you can add in a stream, a little faster than the first-half process. Add the olive oil as well.
Keep refrigerated. Will last 3-4 days.
Add seasonings for variety: curry, cayenne, hot sauce, chili powder, wasabi, garlic paste, dill, cilantro, thyme, basil, horseradish, chipotle.
Serving Size: 2 cups
Number of Servings: 32
Recipe submitted by SparkPeople user CHEF2GO.
Nutritional Info Amount Per Serving
- Calories: 82.3
- Total Fat: 9.2 g
- Cholesterol: 5.8 mg
- Sodium: 2.3 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.2 g
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