Homemade Mayonnaise

If you’re concerned about the use of raw eggs in the mayonnaise, look for pasteurized eggs, such as Sunny Side Pasteurized Cage-Free Eggs.

Makes about 11/ cups Total time: 5 minutes (15 minutes by hand)

1 1 1 1/2

cup vegetable or canola oil egg

Tbsp. fresh lemon juice, distilled white vinegar, or white wine vinegar tsp. kosher salt

Add oil, egg, lemon juice, and salt to a tall, narrow container, such as a 2-cup Pyrex measuring cup.

Place a handheld blender inside the container, on the bottom, then blend until emulsified, 30 seconds.

If making by hand, whisk together egg, lemon juice, and salt, then add oil, drop by drop, until an emulsion begins to form. At this point, slowly drizzle in remaining oil, whisking constantly, until all oil is emulsified.

Cover and refrigerate mayonnaise for up to 1 week.

Per 1 Tbsp.: 100 cal; 11g total fat (1g sat); 9mg chol; 52mg sodium; 0g carb (0g fiber, 0g total sugars); 0g protein