Mayonnaise (Sauce Mayonnaise)


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Member since 2007
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Serves | Prep Time 5 | Cook Time

Why I Love This Recipe

This may seem a little basic, but after making my own, I cannot stand the prepackaged stuff anymore.

The Citric acid in the lemon/lime juice or the Acetic acid from the vinegar will kill the salmonella (If it's even present) as well as any other microbes and nasties that may have been lurking anywhere. If you place it in the refrigerator right away these acids cannot do it's work.


Ingredients You'll Need

1 large egg
1 - 1 1/2 TB Lemon Juice, Lime Juice or Vinegar. (not Rice Vinegar)
1/2 tsp Dijon Mustard
1/4 tsp Kosher salt
Pinch of White Pepper
1 Cup of Oil (I use light Olive or Macadamia nut oil)


Directions

In a blender, add egg, lemon juice, mustard, salt and 1/4 cup of the oil.


Cover and blend for 10 seconds to begin emulsion.


Start the blender again, remove the center of the lid, while blender continues to run, pour the remaining 3/4 cup of oil in a steady stream.


When the mixture turns white and creamy, you have your emulsion and it is done.


Spoon out of blender and into a clean pint sized mason jar.


Screw down the lid and leave on the counter for about 1 hour.


Questions, Comments & Reviews


i was so amazed when it worked! it was beautiful and so simple. i will look for macadamia oil or light olive. it was a bit strong in olive oil flavor. thanks so much for this!

Oops, I apologize Molly, that was a typo on my part. it was suppose to be Lemon Juice or Lime Juice or Vinegar. I usually use lemon juice, just like you did. My mother uses a combination of Lemon Juice and Vinegar. I am so glad you liked it. :)

Dude, this totally rocks! I've seen the light...bye bye Hellman's LOL

After having this real home made stuff, the store bought stuff just tastes nasty!! Thanks for ruining store bought mayonnaise for me!


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