This recipe talks about how difficult this can be to make, and that it only turns out if you take extra time to let the egg and lemon juice come to room temp together and you have to be extra patient and slowly stir in the oil. I have a stick blender and I just dropped all of the ingredients in a blending cup and went at it for 30 seconds. Turned out great, but I went ahead and left the more meticulous directions in case the quick and easy method doesn't work out for you.
1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.
THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly, the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it's a fairly long time. Breathe. Relax. Drizzle slowly.
If you're using a blender, you'll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.
If your ingredients were all at room temperature and you were patient, you will be rewarded!
NOTE: If you have a stick blender, you can simply place all ingredients in a blending jar, then whirl with your stick blender for about 30 seconds. Voila! Mayo is done.
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|Serving Size: 1 Serving (13g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 65 (97%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 18.6mg||6 %|
|Sodium 6.3mg||0 %|
|Potassium 9mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0.6g||1 %|
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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: 67
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