Homemade Mayonnaise Recipe
If you've never tried homemade mayonnaise, you might be surprised at how much tastier it can be than the commercial variety. And if you've got a food processor, it's easier to make than you might think.
This recipe for lighter homemade mayonnaise calls for canola oil, but you can use olive oil if you prefer. You can also change some of the ingredients to make it sweeter or spicier.
1 large egg (use a higher omega-3 brand, if available)
1 tablespoon champagne vinegar or lemon juice
1/4 teaspoon Dijon Mustard
1/4 teaspoon honey (granulated sugar can be substituted)
1/4 teaspoon salt
1/4 teaspoon white pepper (black pepper can be substituted)
1/2 cup canola oil
6 tablespoons fat-free sour cream (light sour cream can be substituted)
- In food processor, combine egg; vinegar or lemon juice; mustard; honey; salt and white pepper, pulsing until totally blended.
- With food processor running, slowly add canola oil in a steady stream through the open tube on the lid (about 60 seconds). Scrape sides of food processor bowl with rubber spatula, add fat-free sour cream and pulse a few seconds more.
- Add more vinegar, mustard, honey, or pepper if needed for desired flavor.
Yield: 1 1/8 cup (18 tablespoons)
Per tablespoon: 62 calories, .5 g protein, .9 g carbohydrate, 6.3 g fat, .5 g saturated fat, 4 g monounsaturated fat, 1.8 g polyunsaturated fat, 12 mg cholesterol, 0 g fiber, 44 mg sodium. Calories from fat: 91%. Omega-3 fatty acids: .6 gram, Omega-6 fatty acids: 1.2 grams.
(Elaine Magee, MPH, RD, is the "Recipe Doctor" for WebMD and the author of numerous books on nutrition and health. Her opinions and conclusions are her own.)