Ingredients for Homemade Mayonnaise Ii
- Egg Yolks
- Red Wine Vinegar
- Lemon, Juice Of
- White Pepper
- 1/2 teaspoon salt
- Tabasco Sauce
- Worcestershire Sauce
- Olive Oil
- Vegetable Oil
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How to Make Homemade Mayonnaise Ii
- Combine 1 large egg yolk, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 1/2 teaspoon salt in a food processor.
- With the food processor running, slowly drizzle in 1 cup of neutral-tasting oil (like canola or vegetable oil), one drop at a time, until the mixture begins to thicken.
- Once emulsified (thick and creamy), gradually increase the flow of oil while the processor runs, until all the oil is incorporated and the mayonnaise is smooth.
- Taste and adjust seasonings: add more salt, pepper, or lemon juice to your liking.
- For variations, add the following after step 4:
- - **Aioli:** 2 cloves garlic, minced
- - **Basil Mayo:** 1/4 cup fresh basil, chopped
- - **Cilantro-Lime Mayo:** 1/4 cup chopped cilantro, 1 tablespoon lime juice
- - **Sun-dried Tomato Mayo:** 2 tablespoons sun-dried tomatoes (soaked in hot water, drained and chopped)
- - **Tartar Sauce:** 2 tablespoons chopped dill pickle, 1 tablespoon finely chopped red onion, 1 tablespoon roasted red peppers, chopped
- - **Thousand Island:** Follow tartar sauce instructions, and add 2 tablespoons ketchup and 1 hard-boiled egg, finely chopped.
- Store your mayonnaise in an airtight container in the refrigerator for up to 5-7 days.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
3g
Fat
159g
Carbs
1g
