Basic Healthy Recipe
How to Make Homemade Mayonnaise
(13 votes)
(13 votes)
How to Make Homemade Mayonnaise - Easy-peasy and healthier than store bought! Photo: Beeke Hedder
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
543
calories
Calories
Healthy, because
Even smarter
Nutritional values
The oil provides important omega-3 fatty acids, which balance the ratio with omega-6 fatty acids in the body.
By using different types of mustard and spices, you can always give the mayonnaise different flavors.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 25 mg | (1 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 fresh egg yolks
- 1 pinch salt
- 1 tsp medium hot Mustard
- 7 ozs Canola oil
- lemon juice (as needed)
Preparation
Kitchen utensils
0 Hand mixers
Preparation steps
1.
When preparing mayonnaise, it is important that all ingredients are at room temperature.
2.
Beat the egg yolks with salt and mustard vigorously with the whisk attachment on an electric mixer, in a food processor or in a blender.
3.
First add a few drops of the oil, then slowly add the oil in a thin stream, but only add enough oil so that it is immediately bound by the egg yolk and a thick, creamy mayonnaise is formed.
4.
Season with lemon juice and salt and refrigerate until ready to serve.
