Use this mayonnaise for sandwiches, salads, or other spreads. It keeps for 5-7 days, and has less fat than regular mayonnaise.
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Ingredients
- 1 whole egg
- 1 tablespoon lemon juice
- ¼ teaspoon dry mustard
- ½ cup olive oil
- ½ cup flaxseed oil
Instructions
- Put egg, lemon juice and mustard in blender and blend for 3-5 seconds.
- As you blend slowly add olive and flaxseed oils.
- Blend until the mayonnaise is thick.
- Pour mayonnaise into a a tight seal plastic tupperware container and immediately place in refrigerator.
7 Comments
What am I doing wrong? I tried to make this but the consistency won’t thicken like mayo? It is still liquidy. Help, I must be doing something wrong.
kwelty
You have to add the oils slowly while the blender is on. It will actually thicken quickly once it starts
tdvt13
needs a little vinegar. Thickened up nicely for me but the taste was off
Whitney
how long will this last in the fridge?
grahamspagnola@hotmail.com
@grahamspagnola@hotmail.com
It keeps for 5-7 days, read the darn article!
literate
Do I have to use flax seed oil? Or could I Just use a whole cup of olive oil since I’m out of flaxseed?
Thanks.
Eric
@Eric – Olive oil is perfect.
Neely