Angela Curtis's Note:
This is from "The Natural Gourmet" by Annemarie Colbin. It's supposed to be foolproof, and I guess it must be because it came out right for me the first time. If you don't like the idea of using all extra virgin olive oil then you can follow the original recipe's recommendation of 3/4 cup cold pressed soy or sunflower oil and 1/4 cup extra virgin. This isn't going to come out white, btw.
My Private Note
Units: US | Metric
- 1Combine egg, mustard, salt, juice, and vinegar in a blender.
- 2Blend for 30 seconds or until well mixed.
- 3Run the blender at low speed and add the oil very slowly.
- 4Once the mixture emulsifies (about the last 1/3 cup of oil) you can add the oil more quickly.
- 5Put into a jar and refrigerate.
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Nutritional Facts for Easy Homemade Mayonnaise
Serving Size: 1 (320 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1597.9
- Calories from Fat 1594
- Total Fat 177.1 g
- Saturated Fat 25.1 g
- Cholesterol 148.8 mg
- Sodium 1591.9 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.4 g
- Sugars 0.8 g
- Protein 5.6 g