Mayonnaise
Sauces, Brines, Broths, Condiments, Dips
Ingredients
3 large eggs, room temperature
1 egg yolk
2 T. lemon juice
1 tsp. kosher salt
2 cups light flavored oil like canola, grapeseed, or safflower
pinch of sugar (optional)
Blender or food processor
Description
Easy mayonnaise recipe
Directions
Add the egg, lemon juice, salt, and a tiny bit of oil. Put on the lid and turn the blender or processor on low.
After a few seconds, open up the hole in the top and pour the oil in, in a thin continuous stream. If you have a Cuisinart or other processor that has a tiny hole in the base of the pusher, you can just pour the oil into that, and it will add it in a nice thin stream for you.
Blend until smooth and creamy.
Refrigerate. It is recommended you toss homemade mayo at 2 weeks, but I've kept it longer with no spoiling.
Notes
*If you forget to bring your eggs to room temp before starting, you can place them in a cup of hot water for a few minutes.
*If the mayo is not thickening up as much as you would like, blend in an additional egg yolk. If it does not work, your best bet is to start over.
Nutrition
1 Tablespoon is approximately 126 calories, 14 grams of fat, and 12 mg of cholesterol per the USDA