Mayonnaise(My Mother Made This.)
A rich, tangy homemade mayonnaise with a smooth texture and bold flavor, perfect for sandwiches, salads, or as a dip for those who enjoy classic comfort foods.
Ingredients
Instructions
- Stir together the eggs, butter, mustard, salt, pepper, milk, and vinegar until the mixture thickens like custard.
- Allow the mayonnaise to cool, then pour it over cabbage or use as desired.
Tips & Substitutions
For a thicker mayonnaise, ensure you whisk vigorously when combining the ingredients. If you're out of mustard, Dijon or even a bit of horseradish can provide a nice kick. For a creamier texture, you might add a splash more milk or substitute part of it with sour cream. This recipe is great for customizing flavors; consider adding herbs or garlic to elevate the taste.
Serving Suggestions
This mayonnaise pairs beautifully with cabbage for a refreshing slaw, or you can use it as a spread on sandwiches. It can also be a delightful dip for fresh vegetables. For a twist, use it in place of the dressing in Ann Gratwick'S Vegetable Souffle for a unique flavor.
Storage & Reheating
Store any leftover mayonnaise in an airtight container in the refrigerator for up to a week. Make sure to give it a good stir before using again, as it may separate slightly. Avoid freezing mayonnaise, as it can change the texture and make it grainy when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Mayonnaise(My Mother Made This.) contains roughly 75 calories, with 1g protein, 12g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 519mg per serving (23% 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 butter in this mayonnaise recipe?
Yes, you can substitute olive oil for butter to create a lighter version of this mayonnaise. However, the flavor will be different, so choose a mild olive oil to avoid overpowering the other ingredients.
What can I do if my mayonnaise doesn't thicken?
If your mayonnaise doesn't thicken, try whisking it more vigorously or adding a little more mustard to help stabilize the emulsion. You can also start with a new egg yolk and gradually add the mixture to it, whisking continuously until it thickens.
Is this mayonnaise safe to eat raw with the eggs?
Yes, this mayonnaise contains raw eggs, which do carry a risk of salmonella. To reduce this risk, use pasteurized eggs or ensure that the eggs are fresh and from a reputable source. If concerned, consider using a recipe that involves cooking the eggs.
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).