Homemade Mayonnaise

Homemade Mayonnaise
source: Jessica Ringle

Start to Finish: 15 minutes
Makes: about 2 cups

1/2 t. dry mustard
1/4 t. salt
1/4 t. paprika (optional)
1/8 t. ground red pepper
1/4 c. refrigerated or frozen egg product, thawed (or 2 egg yolks)
2 T. vinegar or lemon juice (or both)
2 c. salad oil or 1 1/2 c. salad oil and 1/2 c. olive oil

1. In a medium mixing bowl combine the mustard, salt, paprkia, and red pepper. Add egg product and vinegar. Beat mixture with an electric mixer on medium speed until combined.
2. With mixer running, add 2 T of the oil, 1 t. at a time. Slowly add the remaining oil in a thin, steady stream. (This should take about 5 minutes.) Cover and store in the refrigerator up to 2 weeks. (If needed: Beat in 1 T. hot water)

Food Processor Directions: Use only half of each ingredient, except use the 1/4 c. egg product. In a food processor bowl combine all ingredients except oil; process until combined. With the processor running, add 1 cup oil in a thin, steady steam. (When necessary, stop processor and scrape down sides of bowl.) Makes about 1 cup.

Blender directions: Use only half of each ingredient, except use the 1/4 cup egg product. In a blender container combine all ingredients except oil. Cover and blend for 5 seconds. With blender running slowly, add 1 cup oil in thin, steady stream. (When necessary, stop blender and scrape down sides of blender.) Makes about 1 cup.

Nutrition Facts per tablespoon: 122 cal., 14 g. total fat (2 g. sat. fat), 0 mg chol., 22 mg sodium, 0 g carbo., g fiber, 0 g. pro.
Exchanges: 2 1/2 Fat