Mayonnaise(16 Ounces)
Creamy, tangy mayonnaise with rich egg yolks and sharp mustard, perfect as a dip, spread, or condiment to elevate sandwiches and salads for any occasion.
Ingredients
Instructions
- Blend all ingredients, except oil, at high speed for 20 seconds.
- Slowly add oil, continuing to blend for about 2 1/2 minutes or until well mixed and thickened.
Tips & Substitutions
For a creamier texture, try using pasteurized egg yolks. If you prefer a tangier flavor, consider substituting lemon juice for red wine vinegar. To enhance the taste, add a pinch of garlic powder or fresh herbs like dill or chives. This mayonnaise can serve as a base for other sauces, such as aioli, or used in salads, like those in American recipes.
Serving Suggestions
This homemade mayonnaise pairs beautifully with cheese balls (appetizers) or as a spread on sandwiches. Use it to elevate salads, such as a classic potato salad or coleslaw. It can also be drizzled over grilled vegetables for a flavorful twist, making it a versatile addition to many dishes.
Storage & Reheating
Store any leftover mayonnaise in an airtight container in the refrigerator. It will keep well for up to one week. If the mayonnaise thickens too much after chilling, simply whisk in a small amount of water or lemon juice to reach your desired consistency before using it again.
Nutrition & Diet Analysis (per serving)
Each serving of Mayonnaise(16 Ounces) contains roughly 54 calories, with 0g protein, 2g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 1793mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use olive oil instead of vegetable oil?
Yes, you can use olive oil for a different flavor, but be aware that it can be more bitter. A light or mild olive oil is recommended to avoid overpowering the mayonnaise. The texture may also vary slightly, so adjust the blending time as needed.
What can I do if my mayonnaise doesn't thicken?
If your mayonnaise fails to thicken, it could be due to the oil being added too quickly. Try adding a teaspoon of water and blend again. Alternatively, start with a fresh egg yolk and slowly incorporate the failed mixture to salvage it.
Is it safe to use raw egg yolks in this recipe?
Using raw egg yolks poses a risk of salmonella. To minimize this risk, consider using pasteurized eggs. This way, you can enjoy your homemade mayonnaise safely while still achieving the rich, creamy texture you desire.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).