Scott'S Homemade Mayonnaise – a delicious recipe with cider vinegar, freshly squeezed lemon juice, salt, dry mustard, egg yolks, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the vinegar, lemon juice, salt, and mustard into a medium mixing bowl, and whisk or stir until the salt and mustard are dissolved. Add the egg yolks, and beat until smooth. Add the oil drip by drop at first, and then in a slow, steady stream, whisking or stirring constantly until all of the oil has been incorporated and you have a very thick emulsion. Stir in the hot water until smooth. Refrigerated, homemade mayonnaise will keep for up to 1 week. Makes 1 3/4 cups.
2
*NOTE: Consuming raw eggs can be a risk, due to salmonella contamination. You may consider using pasteurized eggs or egg substitute.
3
Per tablespoon: 107 cal., 12 g total fat (1 g sat. fat), 15 mg chol., 58 mg sodium, 0 g carbo., 0 g dietary fiber, 0 g protein.
870
kcal
Calories
95
g
Fat
1
g
Carbs
7
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 7 ingredients. The key ingredients include: 1 Tbsp. cider vinegar, 1 Tbsp. freshly squeezed lemon juice, 1 tsp. fine sea salt, 1 tsp. dry mustard, and more.
Yes, Scott'S Homemade 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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