Directions:
- Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
- Wash the outside of the egg shell with soap and water.
- Rinse and dry.
- In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
- Turn on low for 1-2 minutes.
- Turn blender off, and scrape sides if necessary.
- Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
- Blend until the consistency of mayonnaise.
- Refrigerate in non-reactive container.
- FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1997.78 Kcal (8364 kJ) | ||
| Calories from fat | 2002.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 222.53g | 342% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 1254.36mg | 52% | |
| Potassium | 70.71mg | 2% | |
| Total Carbs | 0.7g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 5.86g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1mg | 5% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 671.41 Kcal (2811 kJ) | ||
| Calories from fat | 673.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.79g | 342% | |
|---|---|---|---|
| Cholesterol | 55.01mg | 55% | |
| Sodium | 421.56mg | 52% | |
| Potassium | 23.76mg | 2% | |
| Total Carbs | 0.24g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 1.97g | 12% | |
| Iron | 0.3mg | 5% | |
| Calcium | 9.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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