You will be amazed with how easily you can make
homemade mayonnaise. It is best with raw egg yolks,
so seek out fresh local eggs.
¼ cup pasteurized liquid egg product (such as EggBeaters®); you can also use raw egg yolks – be sure you use the freshest eggs possible and from a trusted source
1 tablespoon fresh lemon juice
½ tablespoon white vinegar
½ tablespoon Dijon-style mustard
½ teaspoon granulated sugar
pinch sea or kosher salt
pinch ground white pepper
2∕3 cup vegetable oil
Nutritional information per serving
(1 tablespoon based on recipe with pasteurized liquid egg product):
Calories 83 (96% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g
• chol. 0mg • sod. 27mg • calc. 1mg • fiber 0g
1. Put all ingredients, except for the oil, in the mixing cup in order listed. Using the blending shaft, process until mixture begins to thicken. Be sure to keep the metal blade completely submerged while blending. Gradually add the oil, two tablespoons at a time. Continue processing with a gentle up-and-down motion until thick, about 30 seconds longer.
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