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