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Nutrition Facts
Serving Size 1 cups 271g Recipe makes 2 cups)
Calories 1813
Calories from Fat 1802		(99%)
Amount Per Serving		%DV
	Total Fat 200.3g	308%
	Saturated Fat 30.2g	150%
	Monounsaturated Fat 142.9g
	Polyunsaturated Fat 21.7g
	Trans Fat 0.0g
Cholesterol 524mg		174%
Sodium 2350mg		97%
Potassium 77mg		2%
Total Carbohydrate 3.5g		1%
	Dietary Fiber 0.1g	0%
	Sugars 0.8g
Protein 6.8g		13%
how is this calculated?

Lemon Mayonnaise

Recipe #234925 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jun 15, 2007

Use a less expensive mild olive oil. *See variations for roasted garlic mayonnaise and red pepper mayonnaise.

1
In a blender, set a low speed, combine the egg yolks, water, lemon juice, and salt.
2
Partially cover the open blender with a towel to cut down on spatter and increase speed to high.
3
Begin adding olive oil in a slow, steady stream (this should take 5-7 minutes).
4
As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen.
5
Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.
6
Store the mayonnaise in a bowl covered with plastic wrap or in a plastic container with a tight fitting lid up to 4 days.
7
*Roasted Garlic Mayonnaise: follow the above recipe, adding 1/4 cup recipe #232091 (Balsamic Roasted Garlic) after the mayonnaise has come together.
8
*Red Pepper Mayonnaise: add 1/4 cup Peperonata (recipe #225648) after the mayonnaise has come together.