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|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)|
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 mg
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
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.