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Charles.Durand's picture
  Egg yolks 2
  Cider vinegar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Cayenne pepper To Taste (Few Grains)
  Dry mustard 1⁄2 Teaspoon
  Salad oil 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon

Put the egg yolks, vinegar, salt, sugar, peppers, and dry mustard into a small bowl.
Beat with a hand rotary beater until well blended.
Add oil, 1 teaspoon at a time at first, beating vigorously after each addition.
Gradually increase amounts added until one half of the oil has been used.
Alternately beat in small amounts of remaining oil and a few drops lemon juice.
(If mayonnaise separates because oil has been added too rapidly, beat it slowly and thoroughly into 1 egg yolk, 1 tablespoon cold water, small quantity of vinegar, or a small portion of smooth mayonnaise.) Store in covered container in refrigerator.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2090 Calories from Fat 2049

% Daily Value*

Total Fat 232 g356.7%

Saturated Fat 13.2 g66.2%

Trans Fat 3.9 g

Cholesterol 370.2 mg123.4%

Sodium 984.6 mg41%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.53 g2.1%

Sugars 1.9 g

Protein 5 g10.3%

Vitamin A 17% Vitamin C 13%

Calcium 4.6% Iron 6%

*Based on a 2000 Calorie diet

Mayonnaise Recipe