|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 63g||81%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade mayonnaise may sound intimidating, but an easy process puts this rich and customizable condiment at your fingertips. Many types of mayonnaise, from spicy to sweet, dress up everything from sandwiches to vegetables to meats. Horseradish adds a spicy zing that pairs perfectly with roast beef or smoked fish. You can also use horseradish mayonnaise in deviled eggs or as a dip for french fries.
This basic recipe can be tweaked if you want to include some finely chopped parsley, dill or chives; just stir them in gently at the end.
- 1 large yolk (from a pasteurized egg, room temperature)
- 2 teaspoons fresh lemon juice (divided)
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 3/4 cup canola (or vegetable oil)
- 1 to 2 tablespoons prepared horseradish (adjust according to taste)
- Optional: 2 tablespoons parsley, dill or chives (finely chopped)
Whisk egg yolk, 1 teaspoon lemon juice, vinegar, mustard and salt in a large bowl until well combined and slightly thickened.
Drizzle in oil 1/4 teaspoon at a time, whisking vigorously between each addition, until the mayonnaise starts to emulsify, or thicken and become cohesive. Incorporate remaining oil in a steady but thin stream, whisking constantly. You can stop before you use all of the oil if the mayonnaise reaches a consistency you like.
Measure 1/2 cup of the mayonnaise into a clean bowl. Add horseradish, remaining 1 teaspoon of lemon juice and herbs, if using, and stir gently to combine.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
- You can substitute store-bought mayonnaise for homemade.
- If the mayonnaise fails to emulsify or separates, whisk a new egg yolk in a clean bowl until it thickens, then add the broken mayonnaise drop by drop, whisking vigorously until it comes together.
- You can prepare the mayonnaise in a blender or food processor. Pulse the ingredients from step 1 to combine them, then slowly stream in the oil with the motor running. Add the horseradish and herbs, if using, during the final 20 seconds.
- Store homemade mayonnaise in an airtight container in the refrigerator for up to one week.