Heart Healthy Blender Mayonnaise

Susan Feliciano

By
@frenchtutor

Based on a recipe that came with my blender 30 years ago - this recipe uses olive oil for the fat. You may choose to use different oils based on your preference or your health care provider's recommendation. Any type of olive oil can be used - Extra Virgin, plain, or light. It's so easy to mix up that we just keep a cup of this now all the time.
Nutritional values: 1 tablespoon mayo = 14 grams fat, 2 grams saturated fat, 110 mg sodium, 125 calories


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Serves:

1 cup mayonnaise

Prep:

10 Min

Method:

Blend

Ingredients

1 c
olive oil
1 large
egg
1 Tbsp
fresh lemon juice
1/4 tsp
dry mustard
3/4 tsp
salt (or less, depending on taste)
1 Tbsp
hot water
1 pinch
paprika

OPTIONAL ADD-INS

1 tsp
minced garlic, or
1 tsp
sugar or honey, or
1 dash(es)
ground cayenne pepper, or
1/2 tsp
curry powder

Directions Step-By-Step

1
Whizz 1/4 cup of the olive oil with the egg, lemon juice, dry mustard and salt in a blender for a few seconds.
2
SLOWLY drizzle the remaining 3/4 cup of olive oil into the mixture (through the top hatch) while the blender is running on medium-low speed. Finally, blend in the hot water and paprika.
3
Stir in any optional add-ins by hand. Refrigerate until use.

About this Recipe

Course/Dish: Spreads, Dressings
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tags: Quick & Easy, Healthy