Penn Herb Wellness Guide
Homemade Mayonnaise with Olive Oil
Angie McGowan
Once you make mayo from scratch, you'll never go back!
Ingredients
- 1 egg yolk
- 1/2 tsp fine sea salt
- 1/2 tsp dry mustard
- 2 pinches sugar
- 1 lemon, juiced
- 1 Tbs white wine vinegar
- 1 cup olive oil
Directions
- Combine egg yolk, salt, dry mustard, and sugar in a large bowl.
- Whisk to combine by hand or with an electric mixer with a whisk attachment. You can also use a blender or food processor. Add lemon juice and vinegar and whisk again.
- While whisking, drizzle in the olive oil very slowly. This is where an electric mixer will come in handy. Continue drizzling slowly until an emulsion has formed and oil is incorporated into the egg.
- Refrigerate in an airtight container for up to 2 weeks.
Nutrition Facts
Calories 496
Calories from Fat 488 (98%)
(85%)Total Fat 55g
(38%)Saturated Fat 8g
Polyunsaturated Fat 6g
Monounsaturated Fat 40g
(17%)Cholesterol 51mg
(10%)Sodium 239mg
(1%)Potassium 25mg
Total Carbohydrate 2g
(0%)Dietary Fiber 0g
Sugars 1g
Sugar Alcohols 0g
(2%)Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.