Homemade Mayonnaise

"All good cooking is about flavor, and that's why fresh mayonnaise is worth the effort. It's inexpensive, easy to make, and tastes spectacular," says Tory McPhail, advisory panelist and chef at Commander's Palace in New Orleans. Refrigerate any leftover mayonnaise; it will be good for another four to five days.

This recipe goes with Steak and Fennel Sandwiches

Yield: 3/4 cup (serving size: 2 teaspoons)

Ingredients

• 1  tablespoon  fresh lemon juice
• 1/2  teaspoon  Dijon mustard
• 1/8  teaspoon  salt
• 1  large pasteurized egg
• 3/4  cup  canola oil

Preparation

1. Combine first 4 ingredients in a blender; process until smooth. With blender on, gradually pour in oil; process until smooth and completely blended.

Nutritional Information

Calories:

87

Fat:

9.6g (sat 0.8g,mono 5.6g,poly 2.8g)

Protein:

0.4g

Carbohydrate:

0.1g

Fiber:

0.0g

Cholesterol:

12mg

Iron:

0.1mg

Sodium:

24mg

Calcium:

2mg