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    Home » Dressings and Vinaigrettes

    Homemade Mayo

    Filed Under: Dressings and Vinaigrettes

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    Homemade mayo is so moreish, delicious and so much superior to any shop-bought mayos and this easy-to-follow recipe makes to so easy.

    Jump to Recipe Print Recipe

    Some Variations to try for your homemade mayo...

    Aioli — Add garlic cloves 2+ and then use full strength olive oil.

    Asian — Add 1 teaspoon grated ginger, 1 tablespoon finely chopped green onion, 1 teaspoon grated lime zest and replace lemon juice with lime add a few drops sesame oil.

    Caper – 1 tablespoon chopped capers and 1 teaspoon lemon zest.

    Chilli Mayonnaise — Add 1 or 2 fresh chilis or rehydrate dried chilis by soaking them in water.

    Citrus – 1 teaspoon each of lime, lemon and orange zest replace 1 tablespoon of lemon juice with lime juice.

    Harissa – 1 teaspoon Harissa and stir in some small mint leaves at the end.

    Mustard Sauce — Use 1 heaping tablespoon Dijon-style or whole grain mustard. Thin with a tablespoon or two of cream or sour cream to desired consistency.

    Green Sauce, French-Style — Add 1 sprig tarragon, about 10 sprigs of watercress (thick stems removed), 10 chives and the leaves of 5 parsley stems.

    Horseradish – Add 1-2 teaspoon horseradish

    Pesto – stir in some pesto sauce to taste.

    Roasted Pepper Mayonnaise — Add 1 roasted red, yellow or orange bell pepper.

    Thai – add 1 teaspoon Tom yum paste, 1 kaffir lime leaf shredded and then removed, ½ teaspoon grated ginger, lime zest, and lemongrass

    TITLE PAGE FOR HOMEMADE MAYO
    Homemade mayo is so moreish, delicious and so much superior to any shop-bought mayos and this easy-to-follow recipe makes to so easy.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    Course: Dressings & Vinaigrettes
    Cuisine: American
    Keyword: Easy
    Servings: 16 tablespoons*
    Calories: 13kcal

    Ingredients

    • One egg (at room temperature)
    • 1 teaspoon Dijon mustard (you can just add more lemon juice if you prefer)
    • 2 tablespoon lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 cup mild-tasting olive oil or avocado or MCT oil
    Metric - Imperial

    Instructions

    • Place the egg in a mini food processor or blender and pulse until just mixed.;
    • Then add mustard, lemon juice, salt and pepper, once again pulse until combined.;
    • Gradually add your oil - add some oil, pulse until well combined, stop, open the mini food processor (or blender), then add some more oil, pulse until well combined, stop, etc. it should take a few minutes to use up all the oil.;
    • Stir with a spatula to make sure all the ingredients are well incorporated.
    • Taste your mayo for seasoning, adding more salt, pepper or lemon juice to suit your taste.;
    • It can be stored in the fridge for up to one week in a glass jar

    Notes

    • This recipe makes approximately of one cup of mayonnaise in total which should be enough for two salads.  It is the equivalent of approximately 16 tablespoons and the nutritional information is calculated this way.  
    Nutrition Facts
    Homemade Mayo
    Amount Per Serving
    Calories 13 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Sodium 76mg3%
    Carbohydrates 1g0%
    Sugar 1g1%
    Protein 1g2%
    Vitamin C 1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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    « Balsamic Glaze - unsweetened
    Classic French Dijon Vinaigrette »

    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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