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

    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

    0 mins

    Nancy Van Ess's Note:

    Variations: Aioli---add chopped garlic, Basil---chop basil and add, Cilantro---add chopped cilantro and fresh lime juice, Sun-dried Tomato---soak first in hot water; drain, chop and add, Tartar Sauce---add chopped pickle, onion and roasted red peppers, Thousand Island---make like Tartar Sauce but add catsup and hard cooked egg

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    Units: US | Metric


    1. 1
      (If you use a food processor, you will no doubt have the perfect mayonnaise--a mixing bowl takes more effort.) Place all ingredients, except the oil, in the food processor.
    2. 2
      Start the motor.
    3. 3
      SLOWLY, drip by drip, add the oil.
    4. 4
      Once an emulsion starts (it starts to thicken), you can add the oil more generously.
    5. 5
      Adjust seasonings--more salt, pepper, lemon.
    6. 6
      This will last 5-7 days in the refrigerator.

    Ratings & Reviews:

    • on March 22, 2002


      The texture was great, but I think I added too much lemon juice. It was a bit too tangy/bitter. Otherwise it was very easy to make in my food processor. If you do this with a whisk be prepared to work at it for a long time (I was surprised how long it took to emulsify, ie about 5 min in the processor.)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Homemade Mayonnaise II

    Serving Size: 1 (279 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2025.0
    Calories from Fat 2026
    Total Fat 225.1 g
    Saturated Fat 31.9 g
    Cholesterol 332.0 mg
    Sodium 312.7 mg
    Total Carbohydrate 3.2 g
    Dietary Fiber 0.2 g
    Sugars 0.8 g
    Protein 5.0 g

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