Homemade Mayonnaise Recipe

This homemade mayonnaise recipe is great for sandwiches, potato salad, deviled eggs, or any other way you'd use mayonnaise. Recipe courtesy Sara of Average Betty.

Servings: 48 servings

Active time: 15 minutes

Total time: 15 minutes

Ingredients

1 Davidson's Safest Choice® pasteurized egg(s)
1 Davidson's Safest Choice® pasteurized egg yolk(s)
1 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp sugar
1 1/2 Tbsp fresh lemon juice
1 c vegetable oil, canola oil, corn oil, or olive oil

Preparation

In a blender or food processor, combine whole egg, egg yolk, Dijon mustard, sea salt, sugar, and lemon juice.
With blender running on medium-low speed, stream oil into mixture very slowly. The more slowly you stream in oil, the creamier your mayonnaise will be.
Cover and chill.

Notes

Basil Mayonnaise

Make mayonnaise as you normally would, then add 1 cup fresh basil leaves and 1 garlic clove; blend for one more minute.

Roasted Red Pepper Mayonnaise

Add 1/2 cup fire roasted red peppers and 1 or 2 roasted garlic cloves; blend for one more minute.

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a wonderful homemade mayonnaise recipe with delicous variations! Now safe thanks to @safeeggs!

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Nutrition Facts

Serving Size (1 Tablespoon)
Total Servings 48 servings

Amount Per Serving:

Nutrition Category	Amount
Calories	45
Calories from Fat	45
Total Fat	5g (8% DV)
Saturated Fat	0g (0% DV)
Trans Fat	0g
Cholesterol	10mg (3% DV)
Sodium	30mg (1% DV)
Total Carbohydrate	0g (0% DV)
Dietary Fiber	0g (0% DV)
Sugars	0g
Protein	0g
Vitamin A	0%
Vitamin C	0%
Calcium	0%
Iron	0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.