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Gadget.Cook's picture
  Egg 1
  Vinegar/Lemon juice 1 Tablespoon
  Salt/A mixture of garlic and onion salt (use less if mayonnaise is to be used with salty ingredients, such as tuna) 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Vegetable oil 1 Cup (16 tbs)

Place the egg, vinegar, salt, and dry mustard in processor bowl.
Process with metal blade 4 or 5 seconds.
With the motor running, pour oil through the feed tube, drop by drop at first, then in a scant, steady stream.
(Let it run down the edge of the bowl next to the handle.) Refrigerate in a covered jar.
Use within 1 to 2 weeks.
If the mayonnaise should separate, place another egg in the processor bowl and add the separated mixture very slowly through the tube with the blades running.
It will reemulsify.

Recipe Summary

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 673 Calories from Fat 663

% Daily Value*

Total Fat 75 g115.4%

Saturated Fat 10.1 g50.3%

Trans Fat 0 g

Cholesterol 70.5 mg23.5%

Sodium 346.4 mg14.4%

Total Carbohydrates 0.15 g0.05%

Dietary Fiber 0.01 g0.02%

Sugars 0.1 g

Protein 2 g4.2%

Vitamin A 1.6% Vitamin C 0%

Calcium 1% Iron 1.8%

*Based on a 2000 Calorie diet

Mayonnaise Recipe