Mayonnaise
Top any sandwich with this homemade spread. It makes the perfect take-along condiment for summer picnics.
Ingredients
- 6 large pasteurized egg yolks
- 45 ml (3 Tablespoons) fresh lemon juice
- 2½ teaspoon dry mustard
- ½ teaspoon Dijon-style mustard
- ½ teaspoon kosher salt, optional
- 360 ml (1½ cup) grapeseed oil
Directions
- Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
- Reduce speed to Variable 3. While machine is running, remove the lid plug and pour in the oil in a slow, thin, steady stream through lid plug opening until completely used and mixture thickens (this should take about 30 seconds.)
- Stop machine and stir in any oil sitting on top. Refrigerate in separate container and use within 2-4 weeks.
Chef's Notes
The first blend with egg yolks and liquid should just come over the top of the blades.
Nutrition Information
| Serving Size | 43 g (1 Serving) |
| Amount Per Servings | |
| Calories | 210 |
| Total Fat | 22 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 70.00 mg |
| Sodium | 90.00 mg |
| Protein | 2.00 g |
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