My Dad's No-Fail Mayonnaise

My Dad's No-Fail Mayonnaise
Staff Writer

Thinkstock/iStockphoto

The Accidental Locavore never buys mayonnaise anymore because it's so easy to make, and once you've had homemade mayo, you're spoiled for life. My dad taught me a long time ago how to make mayonnaise, so here is his no-fail recipe.

Directions

In the bowl of a food processor (blender, or stick blender will work) add the egg, lemon juice, olive oil, Dijon mustard, salt, garlic, and herbs. Process a few times until well mixed. With the motor running, very slowly pour in about a cup of oil. My father uses ¼ cup olive oil and the rest canola. As you keep pouring you will see it start to emulsify and look like mayonnaise, when it’s your desired texture, stop, and taste. Correct seasonings and you’re done.

 

Nutrition

Calories per serving:

231 kcal

Daily value:

12%

Servings:

8
  • Carbohydrate, by difference 2 g
  • Total lipid (fat) 25 g
  • Vitamin A, IU 15 IU
  • Vitamin A, RAE 1 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 18 µg
  • Calcium, Ca 1 mg
  • Carotene, beta 7 µg
  • Choline, total 1 mg
  • Cryptoxanthin, beta 3 µg
  • Fatty acids, total monounsaturated 18 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 3 g
  • Fatty acids, total trans 7 g
  • Fatty acids, total trans-monoenoic 6 g
  • Lutein + zeaxanthin 3 µg
  • Magnesium, Mg 1 mg
  • Phosphorus, P 3 mg
  • Potassium, K 7 mg
  • Selenium, Se 1 µg
  • Sodium, Na 39 mg
  • Water 4 g
Powered by USDA