1 whole egg
1 egg yolk
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika, optional
1/2 teaspoon Mrs. Dash Table Blend, optional
1 tablespoon lemon juice
1 tablespoon white vinegar
1 1/2 cups oil
Put the chopping blade in your food processor and add everything except the oil. Process about 5 seconds. With the processor running, very slowly let the oil drizzle in a steady stream through the feed tube. Blend just until the mayonnaise is thick for a creamier mayonnaise. Blend an additional 2-3 minutes for a much thicker mayo.
Makes about 1 3/4 cups
Do not freeze
Per Tablespoon: 108 Calories; 12g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; trace Carbs
Per 1/4 cup: 434 Calories; 48g Fat; 1g Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
This turned out great and was very easy to make. I added the paprika and Mrs. Dash to give it a little more flavor, but you could leave them out or add any spices or herbs of your choice. I only processed mine the minimum time and it was nice and thick, but still creamy. The original recipe called for 2 tablespoons of lemon juice and no vinegar but I prefer a less lemony flavor. You could use all lemon juice or all vinegar.
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