Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
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.
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.
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.
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.
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.
I did not like this dressing. The taste of it made my stomach literally roll.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Mayonnaise II
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 201
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to use a stick blender to make easy homemade mayonnaise.
See how to make a rich, creamy homemade herb mayonnaise.
See how easy it is to make vanilla extract from scratch.