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Safflower Mayonnaise

Safflower Mayonnaise

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Submitted by wally

Fresh homemade safflower mayonnaise whipped up in the blender from egg, Dijon, lemon and red wine vinegar, with light safflower oil drizzled in for a silky, tangy spread. Ready in minutes and far better than store-bought.

YIELD

12 servings

PREP

10 min

COOK

0 min

READY

10 min

Once you make mayonnaise from scratch, the jarred stuff loses its appeal. This blender version comes together in minutes and tastes bright and fresh, built on a whole egg, Dijon mustard, lemon juice and red wine vinegar for tang.

Light, neutral safflower oil makes up the bulk, so the mayo stays pale and clean-tasting, with just a little olive oil for a hint of richness without bitterness. The flavor is yours to tune, with more lemon for brightness or more mustard for bite.

The whole trick is the emulsion. With the blender running, you add the oil one tablespoon at a time, letting each addition fully blend in before the next. Rush it and the mayo breaks into a greasy puddle; go slow and it thickens into a glossy, spoonable spread. Keep it refrigerated and use within a few days.

Pro Tips

  • Add the oil slowly, a tablespoon at a time with the blender running. Rushing it is the number one cause of a broken, runny mayo.
  • Have all the ingredients at room temperature for the most reliable emulsion.
  • If the mayo does break, drizzle the broken mixture into a fresh egg yolk with the blender running to bring it back.
  • Use the freshest eggs you can, or pasteurized eggs, since the egg stays raw.

Variations

  • Stir in minced garlic for aioli, or chipotle for a smoky-spicy mayo.
  • Add fresh herbs like dill or tarragon, or a spoonful of capers.
  • Use all olive oil for a richer, more pronounced flavor.

Ingredients

1 1
LARGE EACH EGG
1 5
TEASPOON ML RED WINE VINEGAR
2 10
TEASPOONS ML LEMON JUICE
1 5
TEASPOON ML DIJON MUSTARD
½ 2.5
TEASPOON ML SALT
¼ 59
CUP ML OLIVE OIL
1 ¼ 296
CUPS ML SAFFLOWER OIL

Directions

Combine first 6 ingredients in a blender; whirl.

With machine running, add safflower oil, one tablespoon at a time.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

This is sooo good! How long will it last ?

anonymous

What would be the shelf life for this mayo?

anonymous   

The expiration date on the egg is the Mayo expiration date.

 

 

Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 738 101% from fat
 % Daily Value *
Total Fat 83g 127%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 325mg 14%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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