Home Made Mayonnaise


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Nutritional Info
  • Servings Per Recipe: 100
  • Amount Per Serving
  • Calories: 30.0
  • Total Fat: 3.3 g
  • Cholesterol: 2.1 mg
  • Sodium: 0.7 mg
  • Total Carbs: 0.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.1 g

View full nutritional breakdown of Home Made Mayonnaise calories by ingredient
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Introduction

This makes a lovely, creamy mayo without any nasty chemical additives or preservatives. If you can use pasteurised egg, so much the better - and it costs next to nothing! This makes a lovely, creamy mayo without any nasty chemical additives or preservatives. If you can use pasteurised egg, so much the better - and it costs next to nothing!
Number of Servings: 100

Ingredients

    1 large fresh egg
    2 teaspoons lemon juice
    1 teaspoon mustard powder (Coleman's make it)
    1.5 cups oil (about half a pint)
    1 teaspoon granulated or caster sugar
    2 teaspoons balsamic vinegar

Directions

1. Break the egg into the container of a food processor. Add the mustard and lemon juice. Whizz together for a moment.
2. Add most of the oil in a thin stream through the funnel in the lid. Keep processing until the mixture thickens and changes sound.
3. Stop the processor and add the vinegar and sugar.
4. Start the machine again and finish pouring the oil through the funnel.
You should now have a mayo that tastes delicious! For a firmer consistency add more oil.
Flavourings such as garlic should be added at stage 3.

This makes enough mayo for a whole party's worth of 1 tablespoon servings. Keep in the fridge in an airtight jar. Keeps for several days if necessary.



Number of Servings: 100

Recipe submitted by SparkPeople user VHAIRI.

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Member Ratings For This Recipe



  • good - 4/21/19

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  • This recipe looks yummy; However, your calories count is way off. Your ingredients equal around 26 Tablespoons, not 100. That would put the dressing at over 100 calories per Tbsp. - 5/7/14

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  • Incredible!
    I was surprised at how easy it was to make!! AND how GOOD it was!! Impressed!! - 2/11/11

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  • Very Good
    Very good. - 12/7/10

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  • Very Good
    Thanks! - 7/4/10

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