This absolutely delicious homemade mayo was sent to me by a faithful Daily Dish reader, Judi H. from NY. She writes:
It is adapted from a recipe I found in an old Southern Living magazine, July 1999. Since egg substitutes are pasteurized, there isn’t any risk of salmonella.
Many thanks to Judi for making my turkey sandwiches PERFECT.
Yields 1 cup.
SODIUM CONTENT: 9.6 mg per tablespoon
INGREDIENTS
2 1/2 T. white wine vinegar
1/4 c. pasteurized liquid egg substitute (e.g.”Egg Beaters”; sold in most grocery stores alongside eggs, packaged in milk-style cartons)
1/2 t. ground white pepper
1/8 t. garlic powder
1/8 t. ground dry mustard
a tiny pinch of cayenne pepper
2/3 c. vegetable oil
DIRECTIONS
Measure all of the ingredients EXCEPT OIL into a blender or food processor and pulse until smooth, stopping to scrape down sides. With blender or food processor running (almost on highest speed), add oil in a slow steady stream until thickened.
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We just found this awesome recipe that was originally posted in 2007! I wanted to find out if there is a way for me to pin this to my boards on Pinterest? I would give credit to where it originated, of course…. But I’d like to have it available to share with family and friends as well! Also, if we want it in a larger amount, would I just ‘double’ the ingredients while preparing it? Thank you for your response!
Hi Sherri! Yes, you’d just double the ingredients to make a double batch.
I just signed up for Pinterest – you can follow me at Pinterest.com/DailyDishy. And I am now looking into adding a Pinterest widget to this site.
Thanks so much!
Christy
Would this mayo recipe work in a baked dish (i.e. I have a baked salmon dish that calls for a coating made with mayo.)
Hi Nancy! Yes, this works wonderfully in all sorts of recipes – in fact, I like it as well or better when it’s added to other stuff. Best of luck to you! Christy
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Hope you still read these comments! Took me 2 tries, but I got it! Never use the short pitcher on a Ninja to try this…I’ll be washing walls & curtains for a while…but on the second try,it worked! I really made mayonnaise. I’m dying for some chicken salad. Got the chicken, can’t help the pickle relish, I’m leaving it out. But I’m gonna get that salad for dinner. Thanks for your help. Are you still writing or anything? I’d love to find you.
Michelle
Hi Michelle! Great to hear- and as for the pickle relish, you should check your local supermarket. Mine (Hannaford) sells a salt-free relish as well as bread and butter pickles and they’re delicious!
I’m still creating new recipes but haven’t published anything in ages. My older daughter is in college now and unfortunately I just can’t work for free anymore. I have thought about offering new recipes for a small fee. If you think you’d be interested let me know! It would be wonderful to be able to earn some money from the work I’ve done.
Wishing you all the best,
Christy
Love your website and was wondering if I could use egg yolk in this instead? I know there is sodium, but the egg beaters I found have sodium too so would prefer fresh yolks.