Homemade Mayonnaise
By Joe
Source: America's Test Kitchen.
Pasteurised egg yolks blended with lemon juice and mustard powder, then oil streamed in until thick.
Always check the labels of the products you use.
Method
- 1
Make the base. Blitz the yolks, lemon juice, mustard powder, sugar and salt for 10 seconds until even.
- 2
Add the oil. With the motor running, pour in the oil in a very thin stream over about 30 seconds until thick and pale.
- 3
Finish. Scrape down the sides, blitz for 5 seconds more and season with pepper and a few drops more lemon if needed.
- 4
Serve. Spoon into a bowl and serve with hot chips, or keep in a jar in the fridge.
Storage
Keep covered in the fridge for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor or bowl and whisk
- measuring jug with spout
- spatula
- clean jar
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 132 kcal |
| Protein | 0.5 g |
| Carbohydrate | 0.3 g |
| of which sugars | 0.1 g |
| of which free sugars | 0.1 g |
| Fat | 14.6 g |
| of which saturates | 1.3 g |
| Fibre | 0 g |
| Salt | 0.12 g |
Protein per 100 kcal
0.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
