Healthy Homemade Mayo Recipes
EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
HEALTHY HOMEMADE MAYO
Make and share this Healthy Homemade Mayo recipe from Food.com.
Provided by Freedom D Hartley
Categories < 15 Mins
Time 3m
Yield 1 cup, 48 serving(s)
Number Of Ingredients 6
Steps:
- crack egg into the bottom of a wide mouth mason jar. In a separate bowl mix the vinegar, lime juice, sea salt, and sugar, until sugar and salt are disolved, then pour mixture over egg, mix until just combined with egg.
- Pour oil over the egg mixture then plunge a hand(stick) blender all the way to the bottom. Turn the blender on and hold on the bottom of the jar until mayo starts to form. Once your jar is 1/2 to 3/4 full of mayo you can SLOWLY start to move your blender up towards the top of the jar to get the remaining oil to mix into the mayo, once you've reached the top, you should have a nice thick mayo!
- It's important that you be patient and NOT move the blender upwards until your mayo is at least half way formed or it will break apart and just be an oil and egg runny mess!
- Can be used right away, although it will be room temperature, and can be kept refrigerated for up to two weeks.
Nutrition Facts : Calories 46.4, Fat 4.7, SaturatedFat 0.5, Cholesterol 3.9, Sodium 14, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 0.2
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