Homemade Mayonnaise II

Homemade Mayonnaise II

Deborah Cusick

"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

5 m servings 202 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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

  • 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

Read all reviews 13
  1. 15 Ratings

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Most helpful positive review

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 famil...

Most helpful critical review

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.

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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.

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 famil...

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 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 dre...

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

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...

guess I should have read the reviews first. way too much lemon juice now I have to figure out how to salvage it. It also did not thicken up well I don't know if I didn't blend long enough or ov...

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