Homemade Mayonnaise

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 83.1
  • Total Fat: 9.3 g
  • Cholesterol: 10.3 mg
  • Sodium: 56.9 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.3 g

View full nutritional breakdown of Homemade Mayonnaise calories by ingredient


Introduction

Why give companies your hard earned money when they are filling mayonnaise full of preservatives and chemicals, not to mention unnecessary sugar! Next time you reach for your favorite bottle of mayonnaise stop for a minute and read the ingredient list and compare it to this formula: egg, salt, mustard, acid, oil. That's it, that's all you need to create mayonnaise, and you can do it for a fraction of what it costs at the store! Why give companies your hard earned money when they are filling mayonnaise full of preservatives and chemicals, not to mention unnecessary sugar! Next time you reach for your favorite bottle of mayonnaise stop for a minute and read the ingredient list and compare it to this formula: egg, salt, mustard, acid, oil. That's it, that's all you need to create mayonnaise, and you can do it for a fraction of what it costs at the store!
Number of Servings: 36

Ingredients

    1 egg
    1 egg yolk
    1 t dijon mustard
    1 t kosher salt
    1 t white wine vinegar (can also use apple cider vinegar, lemon juice, champagne vinegar...ect. and up to 2t, but I found it too acidic for my tastes)
    1.5 c olive oil (or any other oil you like, safflower, canola, ect., but I used olive oil since it's less expensive from the non-GMO canola oil)

Tips

You can pasteurize your own eggs! Just put the in a pot of water, bring to 140 degrees for 4 minutes and your done, extra large eggs will need 5, jumbo 6 minutes.

Store in the back of your fridge on the bottom shelf. There are no chemical preservatives in this like the ones in the stores so will only keep for 2 weeks.


Directions

Combine the first 5ingredients in a food processor and pulse until well combined. Slowly drip the oil in a little at a time with the food processor running. When the mixture starts to clump together and cling to the walls of the food processor you can start pouring the oil more freely, but be careful as to not break your mayonnaise.

Serving Size: Makes 32 1-tablespoon servings