How To Make Homemade Mayonnaise
Whip up your own homemade mayonnaise with this easy-to-follow recipe! It’s rich, creamy, and perfect to use in sandwiches, dips, and more.
Serves:
Ingredients
- 1large egg,pasteurized, room temperature
- 1tspdry mustard powder
- 1tbspdistilled white vinegar
- 1cupneutral oil,like canola or vegetable
- 1tbsplemon juice
- 1tspkosher salt
Instructions
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In a food processor, combine the egg, mustard powder, and vinegar. Puree for 1 minute until pale yellow.
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With the processor running, very slowly start to add the oil, 1 tablespoon at a time.
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Once half of the oil has been added, pour in the rest in a slow, steady stream. The mayonnaise should begin to thicken to the consistency of prepared mayo, or a bit looser.
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Add the lemon juice and salt, then pulse to incorporate.
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Transfer to a clean, airtight container and store in the refrigerator.
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Use in sandwiches and more, and enjoy!
Recipe Notes
- The mayonnaise should keep for up to 1 week.
Nutrition
- Calories: 2014.82kcal
- Fat: 223.52g
- Saturated Fat: 17.66g
- Trans Fat: 0.88g
- Monounsaturated Fat: 140.22g
- Polyunsaturated Fat: 62.51g
- Carbohydrates: 1.98g
- Fiber: 0.29g
- Sugar: 0.71g
- Protein: 6.85g
- Cholesterol: 186.00mg
- Sodium: 697.99mg
- Calcium: 35.52mg
- Potassium: 99.89mg
- Iron: 1.08mg
- Vitamin A: 80.04µg
- Vitamin C: 6.04mg
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