1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (15g) Recipe makes 20 servings
Calories 100
Calories from Fat 100		(99%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 61mg		2%
Potassium 3mg		0%
Total Carbohydrate 0.1g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.3g		0%
detailed view... how is this calculated?

Homemade Mayonnaise

Recipe #71967 | 1 min | 1 min prep | add private note

⁽⁴⁴⁾ RATE IT NOW Print Recipe

By: BeachGirl
Sep 30, 2003

When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.

SERVES 20 , 20 tablespoons (change servings and units)

Ingredients

1 whole egg
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons distilled vinegar (clear)
1 cup canola oil
1 dash paprika (optional)

Directions

1
Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
2
Wash the outside of the egg shell with soap and water.
3
Rinse and dry.
4
In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
5
Turn on low for 1-2 minutes.
6
Turn blender off, and scrape sides if necessary.
7
Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
8
Blend until the consistency of mayonnaise.
9
Refrigerate in non-reactive container.
10
FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.

Questions about this recipe?

Featured Reviews for This Recipe

From: MrsWolfe

On Oct 14, 2009

so quick! and it's tastes great! i added the tsp of sugar with the rest of the ingredients, and i can't believe how well it turned out! i added my oil really quick at the end (by accident) but it's still a good texture.... also, i decided to take the bottom off of the blender to "funnel" it into the jar.... not a good idea. anyone out there who needs sleep first, take note: do not attempt to funnel! oh, i also used prepared mustard (it's what i had) and veggie oil.... but next time i'll try olive, and a friend suggested adding coconut oil too... thanks so much!!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1328824

On Oct 9, 2009

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Leggy Peggy

On Jan 20, 2007

Beach Girl, you got in first with a real winner. I have been making this awesome recipe since the early 1980s (it is the only mayo my family and friends will eat). But my process is slightly different. I always double the ingredients. I put the eggs, hot English dry mustard, salt and vinegar in a food processor and buzz them for 30 seconds. With the processor motor still running, I then slowly add the oil in a fine stream. If you add the oil too fast the whole mixture will curdle. By the way, you can make it with canola, sunflower, vegetable or olive oil...but never use peanut oil. I learned that the hard way...Â?and it tastes terrible. Also, don't worry too much about the raw egg. I have served this recipe to many ages...from 2 to 96...with no ill effects. But I am very careful about my source of eggs. And a last comment, I think a great aspect of this mayo is the lack of sugar. If you must add sugar, add no more than 1 teaspoon per egg used.

20 people found this review helpful

Was this review helpful to you? YES | NO

From: Molly53

On Feb 10, 2008

I had run out of mayo for something else, so quick looked up this recipe. Wonderful, fresh flavor. Easy to make. Subbed corn oil for the canola as that's what I had on hand. The two tablespoons of vinegar was just perfect for us. The trick to thickening this is to pour the oil into the egg mixture in a very thin stream.

7 people found this review helpful

Was this review helpful to you? YES | NO

Read all 46 reviews