LEMON MAYONNAISE

Lemon Mayonnaise image

Use a less expensive mild olive oil. *See variations for roasted garlic mayonnaise and red pepper mayonnaise.

Provided by ratherbeswimmin

Categories Very Low Carbs

Time 15m

Yield 2 cups

Number Of Ingredients 5

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Ingredients

5 large egg yolks
1 1/2 tablespoons water
1 lemon, juice of
2 teaspoons salt
1 3/4 cups olive oil

Steps:

In a blender, set a low speed, combine the egg yolks, water, lemon juice, and salt.
Partially cover the open blender with a towel to cut down on spatter and increase speed to high.
Begin adding olive oil in a slow, steady stream (this should take 5-7 minutes).
As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen.
Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.
Store the mayonnaise in a bowl covered with plastic wrap or in a plastic container with a tight fitting lid up to 4 days.
*Roasted Garlic Mayonnaise: follow the above recipe, adding 1/4 cup recipe #232091 (Balsamic Roasted Garlic) after the mayonnaise has come together.
*Red Pepper Mayonnaise: add 1/4 cup Peperonata (recipe #225648) after the mayonnaise has come together.

Nutrition Facts : Calories 1813.5, Fat 200.3, SaturatedFat 30.2, Cholesterol 524.5, Sodium 2350.1, Carbohydrate 3.5, Fiber 0.1, Sugar 0.8, Protein 6.8