Serves: 28
Total Calories: 99
1. In blender container, combine 1/4 cup of the oil, lemon juice, mustard, salt and egg blend until smooth.
2. With blender running at medium-high speed, slowly add remaining 1 cup oil in thin stream, scraping down sides of container as needed. Store in tightly covered container in refrigerator.
TIP: * Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria that can cause food poisoning and gastrointestinal distress. Because the egg in this recipe is not cooked, be sure to use a pasteurized egg. They can be found in the dairy case at large supermarkets.
Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 90 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 55 mg 2% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 2 Fat
Variations
Curried Mayonnaise: Add 1/2 to 1 teaspoon curry powder to egg mixture.
Garlic Mayonnaise: Stir 1 garlic clove, minced, into prepared mayonnaise.
Herbed Mayonnaise: Stir 1 tablespoon chopped fresh herbs, such as parsley, basil, chervil or chives, into prepared mayonnaise. If using dried herbs, add 1 teaspoon.
This Homemade Mayonnaise recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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