Mayonnaise
AustrianFrench

Mayonnaise

Stand aside Hellmans! Once you taste fresh mayo made from scratch, there's no going back.

By Chef Laura Bonicelli

dried mustardeggslemon

Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Servings

16 servings

Ingredients

  • 1 large egg
  • 1 teaspoondried mustard
  • 1/2 teaspoonkosher salt
  • 1/2 teaspoonsugar
  • 1 tablespoonfresh lemon juice
  • 1 cupcanola oil

Nutrition Facts

Per Serving (serves 16 servings)

Calories128
Total Fat14g
Cholesterol10mg
Sodium77mg
Total Carbohydrates1g
Sugars1g
Protein1g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    In a food processor fitted with a steel blade, whirl eggs, mustard, salt, and sugar for . Add in lemon juice and continue for .

  2. 2

    Slowly add in the oil through the feed tube. Continue to whirl for after all oil is in.

  3. 3

    Scrape the sides down with a spatula and whirl again for .

  4. 4

    Keep in an air-tight container in the fridge for up to 1 week.