Mayonnaise - Homemade Condiments
Making your own mayonnaise at home gives you more control over how much salt, sugar and other ingredients you and your family are adding to the foods you eat. And often they taste better, too!
Many condiments are easy to make, and once you’ve tried them you may not want to go back to store-bought ones!
- 1 large egg
- 1 large egg yolk
- 1 tsp. Dijon mustard
- juice of 1 lemon
- 1 cup canola or safflower oil OR
- ¾ cup canola or safflower oil
- 1/4 cup olive oil
- 1/4-1/2 tsp. ground black pepper
Keep it Healthy: You can mix one-half low-fat Greek yogurt and one-half homemade or store-bought mayonnaise to reduce the saturated fat and calories.
Tip: Add 1-2 cloves of finely minced garlic to the mayonnaise to make garlic mayonnaise (aioli).
Tip: Click on step to mark as complete.
- 1 In a blender mix the egg, egg yolk, mustard and lemon juice until smooth.
- 2 While the blender is running add the oil in a very thin stream slowly, until it is all combined and mixed with the egg and spices.
- 3 Add the black pepper to taste.
- 4 Store in a clean covered glass jar in the refrigerator and use within 2 days.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
|Total Fat||9.7 g|
|Saturated Fat||0.8 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.7 g|
|Monounsaturated Fat||6.1 g|
|Total Carbohydrate||0.2 g|
|Dietary Fiber||0 g|
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