When the price of Mayo (and everything else, for that matter) started to go up, I figured it was a good time to start making what I could, instead of going the easy route and buy it from the store. I got this keeper from Chef Gordon Ramsay's video on YouTube.
My Private Note
Units: US | Metric
- 1Put egg yolks and mustard into a food processor; turn on high and blend.
- 2With food processor still on, add the oil in a VERY SLOW drizzle (this will take a little while, but this is the most important step - if oil is added too fast, mayo will turn out way too runny).
- 3Once all of the oil is added, turn off the food processor.
- 4Add salt and pepper to taste.
- 5Add the juice from the 1/2 of a lemon (the bottled kind works, too).
- 6Turn food processor on briefly, just long enough to mix.
- 7This will keeps for weeks in the fridge.
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Nutritional Facts for Homemade Mayo
Serving Size: 1 (35 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 257.0
- Calories from Fat 256
- Total Fat 28.5 g
- Saturated Fat 2.3 g
- Cholesterol 56.6 mg
- Sodium 7.9 mg
- Total Carbohydrate 0.7 g
- Dietary Fiber 0.2 g
- Sugars 0.0 g
- Protein 0.8 g