Ditch that store-bought mayo, which is usually loaded up with preservatives, and even sugar, and make your own batch at home. Not only are the flavors more complex, and undeniably tastier, it’s healthier and surprisingly easy to make.
Nutrition (per serving)
255 calories; 28g fat; 1g protein; trace carbohydrate; trace dietary fiber; trace net carbs.
Makes 8 servings
- 2 egg yolks
- 1 Tbsp lemon juice
- 1 Tbsp wine vinegar or another tablespoon lemon juice
- 1 tsp dry mustard
- 2 dashes hot sauce, such as Tabasco
- 1⁄4 tsp salt
- 1 cup olive oil
How to make it
Put everything but oil in a clean, old jar with a good, tight lid (like an old salsa jar). Have oil measured and standing by in measuring cup with pouring lip.
Insert stick blender all the way down to the bottom of the jar. Blend egg yolks with the seasonings.
Keep blender running. Now slowly start pouring in oil; you want a stream about the diameter of a pencil lead. Work the blender up and down in the jar as you go.
When you can’t get any more oil to incorporate, and it’s puddling on the surface, stop. You’re done. Any leftover oil can go back in the bottle. Cap your jar of mayo and stash it in the fridge. (Lasts one week to 10 days.)