Old Fashion Mayonnaise
Old Fashion Mayonnaise is a rich, creamy homemade condiment with a tangy flavor, perfect for sandwiches, salads, and dips, suitable for traditional and rustic palates.
Ingredients
Instructions
- Beat eggs until foamy in a medium-sized pan.
- Stir in sugar, salt, and white pepper.
- Stir in flour until the mixture is smooth.
- Add milk and stir; then add vinegar and mix well.
- Put the pan on the stove and add boiling water, stirring constantly until the mixture is boiling well.
- Remove from stove and stir in oleo until melted.
- Pour into a bowl and cover with waxed paper or plastic wrap to keep crust from forming. Cool.
Tips & Substitutions
For a creamier mayonnaise, use room temperature eggs instead of cold. If you need a substitute for oleo, you can use unsalted butter or margarine. Ensure to whisk constantly when adding the boiling water to prevent lumps. This old-fashioned mayonnaise can also serve as a great base for dressings or dips, adapting well to various flavors.
Serving Suggestions
This old-fashioned mayonnaise is perfect as a spread on sandwiches or as a dressing for salads. It pairs beautifully with Twisty Pretzels or can be used as a dip for fresh vegetables. Consider serving it alongside grilled meats or fish for a delightful complement to your meal.
Storage & Reheating
Store any leftover mayonnaise in an airtight container in the refrigerator for up to one week. To reheat, gently warm it in a pan over low heat, stirring frequently to prevent separation. Avoid microwaving as it may change the texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Mayonnaise contains roughly 309 calories, with 7g protein, 60g carbohydrates, and 4g fat. It is an excellent source of iron (27% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1582mg per serving (69% 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 raw eggs in this mayonnaise?
Yes, the recipe calls for raw eggs, which contribute to the creamy texture. However, if you're concerned about food safety, you can use pasteurized eggs instead to minimize the risk of salmonella.
What can I do if my mayonnaise is too thick?
If your mayonnaise turns out too thick, you can thin it by gradually whisking in a small amount of warm water or milk until you reach your desired consistency. Adjust the flavor with a pinch of salt or pepper if needed.
How can I make this recipe vegan?
To make a vegan version, replace the eggs with aquafaba (the liquid from canned chickpeas) in a 3:1 ratio. Substitute the oleo with a vegan butter alternative and use plant-based milk and vinegar to keep the recipe entirely plant-based.
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).