"All good cooking is about flavor, and that's why fresh mayonnaise is worth the effort. It's inexpensive, easy to make, and tastes spectacular," says Tory McPhail, advisory panelist and chef at Commander's Palace in New Orleans. Refrigerate any leftover mayonnaise; it will be good for another four to five days.
1. Combine first 4 ingredients in a blender; process until smooth. With blender on, gradually pour in oil; process until smooth and completely blended.
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|Serving Size: 1 recipe (254g)|
|Recipe Makes: 0|
|Calories from Fat: 1559 (99%)|
|Amt Per Serving||% DV|
|Total Fat 173.2g||231 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 100.4g|
|Polyunsanturated Fat 49.6g|
|Cholesterol 211.5mg||65 %|
|Sodium 127.4mg||4 %|
|Potassium 121.2mg||3 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.3g|
|Protein 6.7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1570
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