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

Instructions

  1. 1

    In a food processor fitted with a steel blade, whirl eggs, mustard, salt, and sugar for 30 seconds. Add in lemon juice and continue for 1 minute.

  2. 2

    Slowly add in the oil through the feed tube. Continue to whirl for 40 seconds after all oil is in.

  3. 3

    Scrape the sides down with a spatula and whirl again for 30 seconds.

  4. 4

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

Nutrition (per serving)

128

Calories

1g

Protein

1g

Carbs

14g

Fat

77mg

Sodium