Directions:
- In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube and process until emulsified. (Should the mixture become too thick, with the machine running, add water two teaspoons at a time.).
- 3. Add the tarragon, salt, and pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise will keep tightly covered in the refrigerator for up to 24 hours.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.36 Kcal (1505 kJ) | ||
| Calories from fat | 274.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.54g | 47% | |
|---|---|---|---|
| Cholesterol | 150.48mg | 50% | |
| Sodium | 680.01mg | 28% | |
| Potassium | 301.4mg | 6% | |
| Total Carbs | 5.22g | 2% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 16.29g | 33% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 0.6mg | 3% | |
| Calcium | 95.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 226.08 Kcal (947 kJ) | ||
| Calories from fat | 172.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.21g | 47% | |
|---|---|---|---|
| Cholesterol | 94.67mg | 50% | |
| Sodium | 427.8mg | 28% | |
| Potassium | 189.62mg | 6% | |
| Total Carbs | 3.28g | 2% | |
| Sugars | 1.58g | 10% | |
| Dietary Fiber | 0.69g | 4% | |
| Protein | 10.25g | 33% | |
| Vitamin C | 5.2mg | 14% | |
| Iron | 0.4mg | 3% | |
| Calcium | 59.8mg | 10% | |
* 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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