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Mayo Recipes

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Mayo Recipes


1 1/2 c (for blender) or 1 c. (for whisk) olive (not virgin) oil - or canola oil
1 tsp. salt
2 tsp. (or to taste) apple cider vinegars , white wine vinegar, or lemon juice
1 pasteurized eggs - plus 1 yolk for blender method
1 tsp. prepared mustard


1. In the blender or food processor, mix 1 egg and 1 yolk with the mustard and salt.

2. With the blender or processor running, slowly add 1 1/2 c. oil in a thin, steady stream.
    (In the food processor, leave the insert in the feed tube and let the oil drip through the
     hole in the insert.)

3. Add the vinegar.

4. Store in the coldest part of your refrigerator (the bottom and back) for up to two weeks.



3 egg yolks
1 T lemon juice
dash of salt
extra virgin olive oil


1. Put everything but the olive oil in the blender (or I prefer a food processor) and fire it up.
    While it is running, drizzle in the olive oil until it reaches the consistency you want (it
    probably will take more oil than you think, so be patient).

Tip: the better the olive oil, the better the mayonnaise, so use a good quality extra virgin olive oil.



1 egg yolk
Dijon mustard (Maille can be found at Walmart superstore)
salt & pepper
an electric mixer


1.Put out all the ingredients from the fridge so when you're ready to make the mayo, they are
  at room temperature

2.Put the yoke (NO WHITE) in the bowl with a big spoon of mustard, salt & pepper. Mix it well

3.Then, LITTLE BY LITTLE, add the oil when mixing with the mixer. Never stop until the mayo is
    firm and thick.

4.Then add some vinegar to suit your tastes. Stir with a spoon.You can also replace the vinegar
   by lemon juice, very good too, and add parsley.

5.And with garlic, it goes very well with shrimp cocktail.

Tip:That should work in a blender, but you'll still have to add the oil little by little.


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