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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."

Rate/Review | Read Reviews (3)

Prep Time:
5 Min

Ready In:
5 Min

Servings (Help)

US Metric Calculate

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

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.