Balsamic Mayonnaise – a delicious recipe with Egg Yolks, Egg, Balsamic Vinegar, Worcestershire Sauce, Vinegar, Onion Flakes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a blender or food processor, whip the eggs on high until frothy. Add the rest of the ingredients (except the oil) and process briefly just to mix. With the food process/blender on, very slowly pour the olive oil in and continue processing until the mixture thickens. You may need a little more than 1 cup of oil. The mixture should be the consistency of a thick salad dressing. Pour into a glass jar or container and refrigerate about 1 hour before using. It will become quite thick once it's cold.
2
If you are going to use it for a salad dressing, you may want to thin it down with a little buttermilk or sour cream after it has cooled. Otherwise, it makes a great spread for sandwiches or can be used to liven up sauteed chicken or roast beef.
660
kcal
Calories
68
g
Fat
5
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 whole Egg Yolks, 1 whole Egg, 4 Tablespoons Balsamic Vinegar, 1 Tablespoon Worcestershire Sauce, and more.
Yes, Balsamic Mayonnaise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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