How to Make Mayonnaise
Fresh homemade mayonnaise is very silky and nothing like its stepsister in the jar. It's also pretty easy to make with these directions.
Ingredients
- 2 egg yolks, at room temperature, or 1/4 cup pasteurized eggs (liquid or in the shell) (see Tips)
- 2 tablespoons white wine vinegar
- 1 teaspoon dry mustard
- 1 teaspoon sea salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper, ground
- 1 cup vegetable oil
Instructions
- 1. In a food processor fitted with a metal blade, process egg yolks, vinegar, mustard, salt, sugar and pepper until smooth, for 2 minutes. With the processor running, slowly drizzle oil through the small hole in the feed tube until it has been incorporated into the mayonnaise.
- 2. When all the oil is drizzled into egg mixture, remove processor lid and, with a rubber spatula, scrape down the sides and bottom, which sometimes collect residue, as necessary to incorporate all of the mixture. Replace lid and process for about 15 seconds.
- Makes 1 cup.
Nutrition
Calories: 2136kcalCarbohydrates: 7gProtein: 6gFat: 241gSaturated Fat: 191gCholesterol: 391mgSodium: 2379mgPotassium: 67mgFiber: 1gSugar: 4gVitamin A: 520IUVitamin C: 1mgCalcium: 58mgIron: 1mg
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