- Calcium 2mg
- Calories 94
- Carbohydrate 0g
- Cholesterol 13mg
- Fat 10g
- Fiber 0g
- Iron 0mg
- Protein 0mg
- Sat fat 1g
- Sodium mg
How to Make It
Step 1
Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don't rush it or the mayonnaise may "break," meaning the oil will separate from the egg. (Note: If your food processor has a small hole in the feed-tube pusher, pour the oil in there and let it drip through.)
Step 2
Once you've added the oil, sample the mayo and add more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days. Stir before spreading.
