1/3 Photos of Olive Oil / Safflower Oil Mayonnaise (Mayo)
I have been looking for a healthy "Mayo" recipe for a while now, and finally decided to try one, that I had found. It was a dismal failure. I think adding the mustard and lemon juice, at the beginning, may have caused the egg to curdle, and it never thickened. So, I tried mixing the egg and slowly drizzled oil mixture, first, and then the lemon, salt and mustard. Voila! Success! I used Brown Mustard with Horseradish, because that is what I had in the house. But, I think you could use Dijon or even yellow mustard, with excellent results. I mixed Olive Oil and Safflower Oil, because I had seen that Olive Oil, by it's self, it really strong. But, you can use any oil or combination of oils. I hope my recipe is what you are looking for, and that you enjoy it, as much as my hubby and I do.
My Private Note
Units: US | Metric
- 1Place the egg in a food processor, or blender, and turn it on.
- 2Slowly drizzle oil mixture, until all added. The mayo will thicken, as more oil is added.
- 3Add mustard, salt and lemon juice.
- 4Pulse the food processor, or blender, until all ingredients are well blended.
- 5Scoop into a glass jar, and store in refrigerator. This will stay fresh for up to ten days.
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Nutritional Facts for Olive Oil / Safflower Oil Mayonnaise (Mayo)
Serving Size: 1 (14 g)
Servings Per Recipe: 27
- Amount Per Serving
- % Daily Value
- Calories 109.5
- Calories from Fat 110
- Total Fat 12.2 g
- Saturated Fat 1.2 g
- Cholesterol 6.8 mg
- Sodium 24.2 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.2 g
The following items or measurements are not included: