Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)
Homemade Mayonnaise Recipe
NUTRITION · PER SERVING5M COOK
CAL 4%·PRO 1%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 10G100% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Luxurious homemade mayonnaise made with egg, oil, and mustard, ready in minutes with a food processor or immersion blender. It tastes rich and silky. Use as a spread, dip, or sauce base for countless dishes.
condimentfrench🌀 blender⚙️ food processordairy freegluten freevegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 large egg (yolk and white) ( at room temperature* see tip)
- 1 level tablespoon Dijon mustard
- 2 teaspoons white wine vinegar
- 1/4 tsp salt
- 180 ml (3/4 cup) neutral tasting oil. ( I like a mild avocado oil or rapeseed oil)
- 1 tsp fresh lemon juice ((optional))
At a glance
PER SERVING · TIME 5M
CAL 4%·PRO 1%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 10G100% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 65mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 4mg
- Calcium
- 2mg
- Iron
- 0.05mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 65MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.