Mayonnaise
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Egg yolks, vinegar, mustard and salt blended with light olive oil into thick mayonnaise in about a minute.
Ingredients
- 2 egg yolks
- 2 tsp white wine vinegar
- 1/2 tsp dijon mustard
- 1/4 tsp kosher salt
- 3/4 cup light olive oil
Equipment
- blender
Directions
- Put the egg yolks, vinegar, mustard, and salt in a container and blend with an immersion (stick) blender, or put them in a blender or food processor and start it on low.
- As it runs, pour in the oil very slowly so it emulsifies.
- It is ready once it reaches the thickness you want.
Notes
Keep in an airtight container in the refrigerator, about one week (possibly longer if the eggs are very fresh). Safety: raw egg yolks; pasteurized eggs are safer, especially for children, pregnant people, older adults or anyone with weakened immunity.
Nutrition
Serving: 17g | Calories: 99kcal | Carbohydrates: 0.1g | Protein: 0.8g | Fat: 11g | Saturated Fat: 1.6g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 48mg | Potassium: 9.2mg | Fiber: 0g | Sugar: 0g | Vitamin A: 34IU | Vitamin C: 0mg | Calcium: 3.8mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 servings; dijon mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.