Directions:
- In a blender, set a low speed, combine the egg yolks, water, lemon juice, and salt.
- Partially cover the open blender with a towel to cut down on spatter and increase speed to high.
- Begin adding olive oil in a slow, steady stream (this should take 5-7 minutes).
- As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen.
- Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.
- Store the mayonnaise in a bowl covered with plastic wrap or in a plastic container with a tight fitting lid up to 4 days.
- *Roasted Garlic Mayonnaise: follow the above recipe, adding 1/4 cup Balsamic Roasted Garlic (Balsamic Roasted Garlic) after the mayonnaise has come together.
- *Red Pepper Mayonnaise: add 1/4 cup Peperonata (Peperonata) after the mayonnaise has come together.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 959.17 Kcal (4016 kJ) | ||
| Calories from fat | 937.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 104.17g | 160% | |
|---|---|---|---|
| Cholesterol | 232.5mg | 78% | |
| Sodium | 1251.89mg | 52% | |
| Potassium | 106.5mg | 2% | |
| Total Carbs | 1.93g | 1% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 8.27g | 17% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 522.8 Kcal (2189 kJ) | ||
| Calories from fat | 510.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.78g | 160% | |
|---|---|---|---|
| Cholesterol | 126.73mg | 78% | |
| Sodium | 682.35mg | 52% | |
| Potassium | 58.05mg | 2% | |
| Total Carbs | 1.05g | 1% | |
| Sugars | 0.24g | 2% | |
| Dietary Fiber | 0.24g | 2% | |
| Protein | 4.51g | 17% | |
| Vitamin C | 4.2mg | 13% | |
| Iron | 0.8mg | 8% | |
| Calcium | 21.8mg | 4% | |
* 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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