Basic Light Mayonnaise

By Florence Fabricant

Published August 2, 1986

Total Time
5 minutes
Rating
4(34)
Comments
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Featured in: FOOD; BACK-TO-BASICS TRAINING

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Ingredients

Yield:1½ cups

  • 1 large egg

  • 1 teaspoon Dijon-style mustard

  • 1 tablespoon white-wine vinegar or lemon juice

  • 1 ½ cups light olive oil or vegetable oil

  • Salt and freshly ground white pepper

Ingredient Substitution Guide
Nutritional analysis per serving

16 milligrams cholesterol; 246 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 77 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place egg, mustard and vinegar in a food processor. Process until well blended.

  2. Step 2

    With the machine running, slowly dribble the oil into the feed tube to make a thick mixture.

  3. Step 3

    Season to taste with salt and pepper and keep refrigerated.

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Ratings

4 out of 5
34 user ratings
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