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Mayonnaise

Top any sandwich with this homemade spread. It makes the perfect take-along condiment for summer picnics.

  • Total Time10 Minutes 40 Seconds
  • Yield
    16 servings
  • DifficultyIntermediate
Mayonnaise

Dietary Interests

Gluten-Free, Low Sodium, Keto Friendly
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Submitted by

Vitamix

Ingredients

  • 6 large pasteurized egg yolks
  • 3 Tablespoons 45 ml fresh lemon juice
  • 2 ½ teaspoons dry mustard
  • ½ teaspoon Dijon mustard
  • ½ teaspoon kosher salt, optional
  • 1 ½ cups 360 ml grapeseed oil
  • 3 large pasteurized egg yolks
  • 1 ½ Tablespoons fresh lemon juice
  • 1 ¼ teaspoons dry mustard
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt, optional
  • ¾ cup 180 ml grapeseed oil
  • 3 large pasteurized egg yolks
  • 1 ½ Tablespoons fresh lemon juice
  • 1 ¼ teaspoons dry mustard
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt, optional
  • ¾ cup 180 ml grapeseed oil

Directions

    1. Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then increase to Variable 3. Blend for 10 seconds.
    3. While machine is running, remove the lid plug and begin pouring in the oil in through the lid plug opening, just a few drops at a time, until an emulsification begins to form. Continue pouring in a very slow, steady stream until completely emulsified and mixture thickens (this should take about 45 seconds.)
    4. Stop machine and stir in any oil sitting on top. Refrigerate in separate container and use within 2-4 weeks.
    1. Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then increase to Variable 3. Blend for 10 seconds.
    3. While machine is running, remove the lid plug and begin pouring in the oil in through the lid plug opening, just a few drops at a time, until an emulsification begins to form. Continue pouring in a very slow, steady stream until completely emulsified and mixture thickens (this should take about 45 seconds.)
    4. Stop machine and stir in any oil sitting on top. Refrigerate in separate container and use within 2-4 weeks.
    1. Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then increase to Variable 3. Blend for 10 seconds.
    3. While machine is running, remove the lid plug and begin pouring in the oil in through the lid plug opening, just a few drops at a time, until an emulsification begins to form. Continue pouring in a very slow, steady stream until completely emulsified and mixture thickens (this should take about 45 seconds.)
    4. Stop machine and stir in any oil sitting on top. Refrigerate in separate container and use within 2-4 weeks.
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Nutrition

1 serving (43 g)
Calories 210
Total Fat 22g
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 2g
Sodium 90g
Saturated Fat 2.5g

Chef's Note

The first blend with egg yolks and liquid should just come over the top of the blades.

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