Try this Mayonaise, homemade recipe, or contribute your own.
Suggest a better descriptionPlace egg yolk, lemon juice, water and mustard in a narrow, tall container. I used a Weck jar. Pour over olive oil, then let the contents settle for a moment.
Using an immersion blender, process until the mayo starts to form. Once you start seeing mayo, gently move the blender up and down. Continue until all oil is emulsified. The texture will be thick.
Season to taste with kosher salt and store in the refrigerator for up to several weeks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (52g) | ||
Recipe Makes: 1 | ||
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Calories: 61 | ||
Calories from Fat: 42 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 220.7mg | 8 % | |
Potassium 44.4mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database 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: 61
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