My Dad's No-Fail Mayonnaise

Staff Writer
My Dad's No-Fail Mayonnaise
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.

8
Servings
267
Calories Per Serving
Deliver Ingredients
Makes
1 cup

Ingredients

  • 1 large egg
  • 1 Tablespoon lemon juice, or a vinegar of your choosing
  • 1 Tablespoon olive oil
  • 1 Tablespoon Dijon mustard
  • Salt, to taste
  • 1 small clove garlic
  • 1 Teaspoon chopped tarragon
  • 1 Cup canola oil

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.

 

Mayonnaise Shopping Tip

Instead of reaching for the same off the shelf, pre-made dips and sauces from your local grocery stores, try something different and make something fresh with bold flavors to liven up your meal.

Mayonnaise Cooking Tip

Spices and herbs can be a cook's best friend. Don’t be afraid to add something unfamiliar to dips and sauce. They just might be the extra flavor that is needed to brighten up the dish.

Nutritional Facts

Total Fat
30g
46%
Saturated Fat
2g
12%
Cholesterol
23mg
8%
Protein
0.9g
1.8%
Carbs
0.4g
0.1%
Vitamin A
10µg
1%
Vitamin C
0.8mg
1.3%
Vitamin D
0.1µg
N/A
Vitamin E
5mg
25%
Vitamin K
20µg
26%
Calcium
6mg
1%
Folate (food)
4µg
N/A
Folate equivalent (total)
4µg
1%
Iron
0.2mg
1%
Magnesium
2mg
1%
Monounsaturated
19g
N/A
Phosphorus
15mg
2%
Polyunsaturated
8g
N/A
Potassium
17mg
N/A
Sodium
91mg
4%
Trans
0.1g
N/A

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