Homemade Mayonnaise II Recipe - Allrecipes.com
Homemade Mayonnaise II Recipe
  • READY IN 5 mins

Homemade Mayonnaise II

Recipe by  

"This is a fresh, homemade mayonnaise. Be sure to experiment by adding fresh dill, extra dried mustard, or your favorite spices and herbs."

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Ingredients Edit and Save

Original recipe makes 2 1/2 cups Change Servings
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  • PREP

    5 mins
  • READY IN

    5 mins

Directions

  1. Place the eggs, mustard, paprika, pepper, salt, and lemon juice into a blender. Blend on high speed until combined. Then, slowly drizzle in the oil with the blender running. Once the oil has been incorporated, scrape the mayonnaise into a bowl, and adjust the seasonings to taste. Store in the refrigerator up to 3 days.
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Footnotes

  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2012

I agree with Lalli, I have researched many combinations and 2 Tsp is consistent with her recommendation. Suggestion: for a healthier substitute, use light olive oil, walnut or avocado. My family really likes walnut oil, but it is hard on the blender. You need to invest in sturdy equipment. Blender, food processor, or blender can be used.

 
Most Helpful Critical Review
Jul 27, 2009

cut the lemon juice in half (or use red wine vinegar) - it's too lemony otherwise. I added 1/2 tsp of garlic powder and 1/2 tsp seasoning salt and managed to salvage the first batch.

 
Jun 16, 2012

be sure to use free-range eggs for optimal taste and nutrition! this is delicious and SO easy - why buy the jar? next time i'll try spicing it up.

 
Jul 28, 2012

Look out! Too much lemon! 2 Tbsp is more than enough. Really don't understand the point of the paprika, if you want white mayo, don't use it.

 
Aug 03, 2012

I was excited about this recipe until I got to the part about refrigerating for up to 3 days. Only way to use 2+ cups of mayo would be to make 2 cakes and 10 sandwiches.

 
Mar 26, 2012

I did not like this dressing. The taste of it made my stomach literally roll.

 
Aug 21, 2013

I make half of this. It keeps for a couple of weeks. The trick to getting a nice thick spread is the speed of the pour. You want a thin stream. The runny messes i had i turned into salad dressing by adding garlic and herbs or powdered hidden valley ranch mix. It does take practice. I did find online what to do if it turns out runny. Google is my friend.

 
Jun 06, 2013

I guess I must be doing something wrong. I tried to make this recipe twice and each time just ended up with an egg colored oily mess. It would not emulsify into mayonnaise. I tried first with a stick blender in a cup, then a Kitchenaid Blender. I followed the directions both times, slowly adding the oil. Still made just an egg yolk colored greasy mess. I only gave this one star because it is apparently my fault that the recipe did not work, nothing against the recipe. I hated wasting all those ingredients though.

 

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Nutrition

  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 0.4 g
  • < 1%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 22 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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