Basic Mayonnaise

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If the eggs are cold, you’ll get a very loose sauce, not a stiff mayonnaise. Set the eggs out until they reach room temperature.

Difficulty: Easy

Hands-on: 10 minutesTotal: 10 minutes

Serves: 16

Ingredients

  • 1½ Tbsp. lemon juice
  • 1½ tsp. dry English mustard
  • ¼ tsp. cayenne pepper
  • 1 egg white, at room temperature
  • 1 large egg, at room temperature
  • 1 tsp. Splenda
  • ½ tsp. salt
  • ¾ cup olive oil

Directions

  • Blend all but the olive oil in a blender.
  • Add the oil a teaspoon at a time, and let the mayonnaise thicken slowly. When thick and creamy, refrigerate. This will keep for 4–5 days.

Recipe Information

Serves: 16

Ingredients

  • 1½ Tbsp. lemon juice
  • 1½ tsp. dry English mustard
  • ¼ tsp. cayenne pepper
  • 1 egg white, at room temperature
  • 1 large egg, at room temperature
  • 1 tsp. Splenda
  • ½ tsp. salt
  • ¾ cup olive oil

Directions

  • Blend all but the olive oil in a blender.
  • Add the oil a teaspoon at a time, and let the mayonnaise thicken slowly. When thick and creamy, refrigerate. This will keep for 4–5 days.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat11g
Saturated Fat1.5g
Cholesterol10mg
Sodium80mg
Total Carbohydrate0g
Dietary Fiber0g
Sugars0g
Protein1g