Safe Mayonnaise Recipe
There's nothing better than homemade mayo. Now you can make it so it's safe for everyone. Try the different flavor variations, too.
Servings: Makes about 1 1/4 cups
Active time: 15 minutes
Total time: 15 minutes
Ingredients
- 1 Safest Choice™ pasteurized egg(s)
- 1 Safest Choice™ egg yolk
- 1 Tbsp fresh lemon juice
- 1 tsp red or white wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1 Pinch of cayenne
- 1 c olive oil
Preparation
In food processor or blender, combine egg, egg yolk, lemon juice, vinegar, mustard, salt and cayenne. Process until well-blended. With motor running, slowly pour in olive oil in steady stream until mixture thickens. Serve immediately or refrigerate.
Notes
- Use instead of jarred mayonnaise on your panini or breakfast sandwich, in tuna salad, pasta salad, deviled eggs or potato salad.
- Use tartar sauce or other flavored mayonnaise to accompany fish or vegetables, or as a dip for crudites.
Variations
- Prepare Safe Mayonnaise recipe, then choose one:
- Olive Tapenade: Stir in 2 tablespoons prepared olive paste.
- Fresh Herb: Stir in up to 1/4 cup chopped fresh herbs such as basil, parsley or tarragon.
- Chipotle-Cilantro: Stir in 1 minced chipotle pepper in adobo sauce, 2 tablespoons chopped fresh cilantro, 1 minced garlic clove and 1 teaspoon grated lime peel.
- Tartar Sauce: Stir in 3 tablespoons drained dill or sweet pickle relish, 1 to 2 tablespoons minced onion, 1 tablespoon capers, drained, and 1 tablespoon minced fresh parsley or cilantro.
- Lemon Aioli: Stir in 2 teaspoons finely shredded lemon peel and 1 to 2 minced garlic cloves.
- Roasted Red Pepper: Stir in 1/2 cup pureed roasted red pepper (or more as desired) and 1 minced garlic clove.
Why use Safest Choice™ Eggs in this recipe?
If you want to protect yourself against Salmonella from raw eggs, try Safest Choice™ naturally pasteurized eggs.
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Reviews
by Julie L. on 09/21/11
This really was easy. I made fresh tartar sauce for our annual fish fry. Everyone raved about it! Couldn't believe how much better it was than the stuff from a jar.
I am going to try some of the other variations too.
by Erika {In Erika's Kitchen} on 05/29/11
So easy - I made it in my mini-chopper. And I added basil. I see some grilled chicken sandwiches in my future tomorrow!
Photo submitted by Erika {In Erika's Kitchen}
Nutrition Facts
Serving Size (1 Tbps)
Total Servings Makes about 1 1/4 cups
Amount Per Serving:
| Nutrition Category | Amount |
|---|---|
| Calories | 110 |
| Calories from Fat | 100 |
| Total Fat | 12g (18% DV) |
| Saturated Fat | 1.5g (8% DV) |
| Trans Fat | 0g |
| Cholesterol | 20mg (7% DV) |
| Sodium | 70mg (3% DV) |
| Total Carbohydrate |
0g (0% DV) |
| Dietary Fiber | 0g (0% DV) |
| Sugars | 0g |
| Protein | 0g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Davidson's Safest Choice™ Eggs are pasteurized in our all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. Find out more!
The Raw Egg Risk
Safest Choice™ Eggs aren't just good for sunny side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.
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