Description Edit

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

Ingredients Edit

Directions Edit

  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
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