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Homemade Mayonnaise II

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

Rating: This weblink has been rated 1 time with an average star rating of 1.0 Read Reviews (1)

Rate/Review | 38 people have saved this

Prep Time:
5 Min
Ready In:
5 Min

Servings  (Help)

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Original Recipe Yield 2 1/2 cups
 

Ingredients

  • 2 whole eggs
  • 1 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 cup lemon juice
  • 2 cups vegetable oil

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.

Footnotes

  • Editor's Note
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 202 | Total Fat: 22.4g | Cholesterol: 21mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by Lalli 
cut the lemon juice in half (or use red wine vinegar) - it's too lemony otherwise. I added 1/2... MORE

 
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