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Nutrition Facts
Serving Size 1 cups 227g Recipe makes 1 1/4 cups)
Calories 1589
Calories from Fat 1591		(100%)
Amount Per Serving		%DV
	Total Fat 176.8g	271%
	Saturated Fat 25.1g	125%
	Monounsaturated Fat 127.6g
	Polyunsaturated Fat 18.7g
	Trans Fat 0.0g
Cholesterol 169mg		56%
Sodium 989mg		41%
Potassium 72mg		2%
Total Carbohydrate 1.5g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.6g
Protein 5.1g		10%
how is this calculated?

Homemade Mayonnaise

Recipe #845 | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Diana van den Broek
Aug 19, 1999

1 1/4 cups (change servings and units)

Ingredients

1 egg
1 tablespoon fresh lemon juice
1 cup olive oil
1/8 teaspoon black pepper, freshly-ground
1/2 teaspoon salt

Directions

1
In a food processor or blender, blend the egg and lemon juice for 10 seconds.
2
With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken.
3
Add the pepper and salt and pulse once or twice to blend.
4
Transfer to an airtight container and refrigerate for at least 30 minutes before using.
5
Best if used within 24 hours.
6
This recipe yields 1 1/4 cups.

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Featured Reviews for This Recipe

From: • m a n t e e g a •

On Jun 20, 2005

A little on the salty side in my poinion. Next time I will reduce the salt. I cut the lemon juice to 1 tsp. on the reccommendation of the reviews before me, but ended up adding some, as it was kinda plain, I thought. It worked out pretty OK overall. I've never made mayo before, so it was pretty satisfying.

1 person found this review helpful

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From: Cookgirl

On Jun 3, 2005

I used a half and half combination of olive oil and regular (bland) oil. Also, allowed only 1 tsp. of lemon juice basing that amount on others' reviews that this recipe is too lemony. Clear and concise instructions. Very important to let mayo set in frig for 30 minutes as indicated in recipe. Used this mayo for Egg and Watercress Tea Sandwiches.

1 person found this review helpful

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From: rosamunda63

On Jul 15, 2006

best i've tasted since my mum's.To improve taste use a free range egg, you'll be surprised what a difference it makes!!

3 people found this review helpful

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From: RedFarmGirl

On Jul 8, 2007

I had great results. I can't comment on the flavor since I only use mayo as an "add-to". I used this mayo as the base for my own favorite salad dressing and it was great. I loved the texture of the final product. I used safflower oil over olive oil because I wanted to bland safflower taste to combine well with my dressing. This was my first time to make homemade mayo and I'll definitely do it again. Thanks Diana!

2 people found this review helpful

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