Place egg and mustard in the bowl of a food processor. Process on high for about 20 seconds, or until the yolk is completely broken down.
With the food processor running, slowly drizzle oil in. When you have slowly added half a cup of oil and the mixture looks like it is thickening, you can add the remaining oil in at a faster pace. When all oil is emulsified, the mixture should be smooth and creamy.
Scrape the bowl with a rubber spatula.
Add lemon juice and salt. Pulse a few times to combine.
Scoop the mayonnaise into a small jar with a tight-fitting lid and refrigerate for up to 5 days.
Notes
CONTAINS RAW EGGS: Take caution when consuming raw eggs due to the slight risk of salmonella or other food-borne illness.
Nutrition Facts
Homemade Mayonnaise
Amount per Serving
Calories
341.7
% Daily Value*
Total Fat
37.9
g
58
%
Saturated Fat
5.6
g
35
%
Cholesterol
73.2
mg
24
%
Sodium
149.4
mg
6
%
Potassium
11.5
mg
0
%
Carbohydrates
0.4
g
0
%
Fiber
0.1
g
0
%
Sugar
0.1
g
0
%
Protein
1.1
g
2
%
Net Carbohydrates
0.4
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
341.7
Net Carbohydrates
0.4
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried This Recipe?Leave a comment below and tag @cookinginthekeys on social!