Homemade Mayonnaise
- Ingredients:
- 5
- Yields:
-
1.25 cups
ingredients
- 1 egg
- 14.79 ml fresh lemon juice
- 236.59 ml olive oil
- 0.61 ml black pepper, freshly-ground
- 2.46 ml salt
directions
- In a food processor or blender, blend the egg and lemon juice for 10 seconds.
- With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken.
- Add the pepper and salt and pulse once or twice to blend.
- Transfer to an airtight container and refrigerate for at least 30 minutes before using.
- Best if used within 24 hours.
- This recipe yields 1 1/4 cups.
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Reviews
-
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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A little on the salty side in my poinion. Next time I will reduce the salt. I cut the lemon juice to 1 tsp. on the reccommendation of the reviews before me, but ended up adding some, as it was kinda plain, I thought. It worked out pretty OK overall. I've never made mayo before, so it was pretty satisfying.
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