This recipe includes instructions for making mayonnaise in the blender or by hand. It is lighter when made mechanically because the process uses a whole egg and is very quick. You can use either sunflower oil or olive oil, or a mixture of the two if you prefer. It will keep in the refrigerator for up to 1 week.
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1 egg (or 2 egg yolks)
2 teaspoons white wine vinegar
1/2 teaspoon salt
1 1/4 cups (300 ml) sunflower oil (or olive oil)
Servings Per Recipe: 1
Amount per Serving
- Total Fat: 284.2 g
- Saturated Fat: 29 g
- Trans Fat: 0 g
- Cholesterol: 163.7 mg
- Sodium: 1251.3 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 0 g
- Sugars: 0.3 g
- Protein: 5.5 g
Put the whole egg, vinegar, and salt into a blender or food processor. Turn on the machine, then slowly add the oil through the hole in the lid until you have a thick emulsion.
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