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    You are in: Home / Recipes / Homemade Mayonnaise Recipe
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    Homemade Mayonnaise

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    Units: US | Metric


    1. 1
      In a food processor or blender, blend the egg and lemon juice for 10 seconds.
    2. 2
      With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken.
    3. 3
      Add the pepper and salt and pulse once or twice to blend.
    4. 4
      Transfer to an airtight container and refrigerate for at least 30 minutes before using.
    5. 5
      Best if used within 24 hours.
    6. 6
      This recipe yields 1 1/4 cups.

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    Ratings & Reviews:

    • on February 18, 2002


      Performed perfectly. I was sure to consult a recipe for this after forgetting to only use egg yolks a while back ;-). Used this for the Aeoli in Rich's "Fast and Easy Fish Soup with Garlic Aeoli" Fast and Easy Fish Soup With Garlic Aioli (which was also VERY GOOD)

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    • on January 26, 2010


      Nice Zing to it. I used the immersion blender method which is much quicker and I used red wine vinegar instead of lemon juice and it turned out terrifically. Will be keeping this recipe on hand for sure!

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    • on July 08, 2007


      I had great results. I can't comment on the flavor since I only use mayo as an "add-to". I used this mayo as the base for my own favorite salad dressing and it was great. I loved the texture of the final product. I used safflower oil over olive oil because I wanted to bland safflower taste to combine well with my dressing. This was my first time to make homemade mayo and I'll definitely do it again. Thanks Diana!

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    Read All Reviews (8)


    Nutritional Facts for Homemade Mayonnaise

    Serving Size: 1 (284 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1589.8
    Calories from Fat 1591
    Total Fat 176.7 g
    Saturated Fat 25.1 g
    Cholesterol 169.2 mg
    Sodium 989.8 mg
    Total Carbohydrate 1.4 g
    Dietary Fiber 0.1 g
    Sugars 0.5 g
    Protein 5.1 g

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