How To Make Homemade Mayonnaise
How To Make Homemade Mayonnaise that is friendly to the Mediterranean diet, delicious to eat, and also is very easy to make!
Servings: 3 cups
Servings: 1g
Ingredients
- Eggs- 3 large eggs at room temperature. As mentioned use eggs that have been pasteurized and are labeled safe for consumption in a recipe such as this one. As you probably already know, the consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
- Lemon Juice- 3 teaspoons. That is about a half of lemon. Fresh is always preferred in this recipe. An alternative to to the lemon juice is to use vinegar.
- Oil- 1 ½ cups. Again the easy oil choice for this recipe is olive oil since everyone following the Mediterranean diet has olive oil most likely. However, why not live on the edge and try a grape seed oil or walnut oil.
- Seasonings to taste- This can include Italian Seasonings Salt, and/or Pepper. A teaspoon is probably all that you will need in total.
Instructions
- Have your ingredients at room temperature while you make this. You can use a whisk or decent blender (I use a Vitamix) to make this recipe.
- If you have not done so as of yet, separate the eggs as you will only need the egg yolk for this recipe. You can sue a simple Egg Separator to do this.
- In a medium bowl or in your blender, combine together the egg yolks and lemon juice.
- Whisk the egg yolks and lemon juice. Whisk this well, about 30 to 60 seconds. If you are using a blender, blend these ingredients for a minute.
- Adding the oil is done very slowly and a bit at a time. I suggest using a small teaspoon to do so. You will need to whisk while you add the oil. Start adding the oil slowly and when the mayonnaise begins to thicken you can add the oil as a stream. You may not need to add all of the oil if you reach your desired consistency. Season as desired.
- Using the blender method, use the plug in the top of the blender so that you can add the oil as it runs.
Recipe Notes
As mentioned above, my recommendation to you is to use eggs that have been pasteurized and are labeled safe for consumption in a recipe such as this one. As you probably already know, the consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
I also mentioned that you can use a Mediterranean diet friendly oil for this recipe.
The easy oil choice for this recipe is olive oil since everyone following the Mediterranean diet has olive oil most likely. However, why not live on the edge and try a grape seed oil or walnut oil?
originally posted:
June 11, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Serving: 1g | Calories: 93kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 31mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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