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Mayonnaise

Top any sandwich with this homemade spread. It makes the perfect take-along condiment for summer picnics.

Yield:

16 servings (480 ml)

Difficulty:

Intermediate

Total Time:

10 Minutes

Size:

2.0 Litre Container

INGREDIENTS

6 pasteurized egg yolks
3 Tablespoons (45 ml) fresh lemon juice
2½ Tablespoon dry mustard
½ Tablespoon Dijon-style mustard
½ Tablespoon kosher salt, optional
1½ cup (360 ml) grapeseed oil

DIRECTIONS

Chef's Notes

The first blend with egg yolks and liquid should just come over the top of the blades.

Nutrition Information

Serving Size 1 serving (43 g)
Amount Per Servings
Calories 210
Total Fat 22 g
Saturated Fat 2.5 g
Cholesterol 70 mg
Sodium 90 mg
Total Carbohydrate 0 g
Dietary Fibre 0 g
Sugars 0 g
Protein 2 g

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