Homemade Mayonnaise

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High-oleic safflower or sunflower oil makes a smooth, neutral base for mayonnaise that allows the added flavors of fresh herbs to shine through.



  1. Put the egg, lemon juice, mustard powder, honey, salt, garlic, herbs and 2 tablespoons of the oil in a blender and blend on low to completely puree.
  2. Removing the top from the blender, very slowly drizzle in the remaining 6 tablespoons of oil, gradually turning the blender onto a higher speed.
  3. The mayonnaise will be thickened slightly but not as thick as commercial mayonnaise.
  4. Cover and refrigerate.
  5. Use within two weeks.

Nutritional information[edit]

Per 1 tablespoon serving (15 g-wt.):

  • 90 calories (80 from fat) | 9g total fat | 0.5g saturated fat | 0g protein | 1g total carbohydrate (0g dietary fiber, 1g sugar) | 0mg cholesterol | 100mg sodium