Mayonnaise - Homemade
- Minutes to Prepare:
- Number of Servings: 40
Ingredients
1 large egg2 tablespoons lemon juice1 teaspoon onion powder1 teaspoon garlic powder1 1/2 teaspoons dried mustard power3/4 cup safflower oil (OR OTHER MILD OIL)
In blender. Add egg and lemon juice. Add spice powders. Turn blender onto high (assuming regular blender and not Vitamix or Ninja).
Slowly add oil (approximately 1 tablespoon at a time, blending at least 15 seconds between each addition). As mixture emulsifies (gets thick), can increase speed of adding oil. If stops circulating (gets too thick for mixer to move top layer to bottom) then use pulse.
Store for 1-2 weeks in the refrigerator.
For additional flavors, can add additional seasonings and spices (like cumin and chili for a southwest flavor). Also, can use spice infused vinegars instead of lemon juice. And can use different oils. The stronger the flavor of the oil, however, the stronger the aftertaste of the mayo.
Serving Size: Makes 40 servings of 1 teaspoon or so each
Number of Servings: 40
Recipe submitted by SparkPeople user NRVLAURA.
Slowly add oil (approximately 1 tablespoon at a time, blending at least 15 seconds between each addition). As mixture emulsifies (gets thick), can increase speed of adding oil. If stops circulating (gets too thick for mixer to move top layer to bottom) then use pulse.
Store for 1-2 weeks in the refrigerator.
For additional flavors, can add additional seasonings and spices (like cumin and chili for a southwest flavor). Also, can use spice infused vinegars instead of lemon juice. And can use different oils. The stronger the flavor of the oil, however, the stronger the aftertaste of the mayo.
Serving Size: Makes 40 servings of 1 teaspoon or so each
Number of Servings: 40
Recipe submitted by SparkPeople user NRVLAURA.
Nutritional Info Amount Per Serving
- Calories: 38.5
- Total Fat: 4.2 g
- Cholesterol: 4.6 mg
- Sodium: 60.1 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.2 g
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