This mayonnaise is a snap to make and brightens up almost anything you slather it on, from hot dogs and hamburgers to grilled corn and sandwiches. It’s also a real treat as a base for egg or lobster salad. For a fun topping, garnish with bonito flakes (made from dried, smoked tuna) or nori flakes.
Special Diets:
Method
Combine egg, egg white, miso, vinegar, lemon juice, sugar, salt and cayenne in a blender or food processor and pulse until combined.
Pour oil into a measuring cup with a pouring spout.
With the motor running, pour oil into blender in a very thin stream and blend until a thick mixture forms.
Transfer to a bowl or jar.
Cover and refrigerate for at least 30 minutes to let the flavors blend.
Taste mayonnaise and stir in a bit more vinegar, salt or cayenne if needed.
Sprinkle with bonito flakes or nori flakes, if desired.
Mayonnaise will keep in an airtight container in the refrigerator for up to 3 days.
*Consuming raw eggs may increase your risk of foodborne illness. Feel free to substitute an equal amount pasteurized liquid egg product for the raw eggs in this recipe.
Nutritional Info
Serving Size
1 tablespoon
Calories
80
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.