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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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).