Blender Mayonnaise
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
1 large Egg, fresh, whole, raw 3 tsp Lemon Juice 'Real Lemon' 100% juice 1 tsp Dijon Mustard (Great Value) 0.25 tsp Salt 0.75 cup Grapeseed Oil
1. In a blender or food processor, blend the egg, lemon juice, mustard, and salt until smooth. With the motor running, drizzle in the oil in a very slow stream until the mayonnaise is thick. This mayo will keep nicely in the fridge for up to a week.
2. Cooked variation: First whisk the egg and lemon juice in a small saucepan over low heat until frothy and thick enough to coat the back of a spoon, about 5 minutes. Immediately transfer the mixture to a bowl, cover, and refrigerate. When the egg mixture has cooled to room temperature, blend it in the blender with the mustard and salt and add the oil slowly (as above).
Serving Size: 1 Tablespoon
Number of Servings: 16
Recipe submitted by SparkPeople user CATHYSFITLIFE.
2. Cooked variation: First whisk the egg and lemon juice in a small saucepan over low heat until frothy and thick enough to coat the back of a spoon, about 5 minutes. Immediately transfer the mixture to a bowl, cover, and refrigerate. When the egg mixture has cooled to room temperature, blend it in the blender with the mustard and salt and add the oil slowly (as above).
Serving Size: 1 Tablespoon
Number of Servings: 16
Recipe submitted by SparkPeople user CATHYSFITLIFE.
Nutritional Info Amount Per Serving
- Calories: 95.1
- Total Fat: 10.5 g
- Cholesterol: 11.6 mg
- Sodium: 48.3 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.4 g
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