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This is mayonnaise set on it's ear. I came up with it one day while making my traditional homemade mayo. I searched my pantry, and to my dismay, I had run out of white, red, cider, distilled and seasoned rice
vinegar. Alas, I came to my balsamic vinegar. I took a gander and gave it the old college try. I was extremely pleased with the results. If you like mayo and balsamic vinegar, you'll love this uncanny emulsion of the two.

Prep time:
Servings: 32


Cost per serving $0.14 view details


  1. []In a food processor, place eggs, mustard, sugar, salt and balsamic vinegar. Pulse several times to blend. Process on low for about one minute. Start to drizzle in oil slowly, until the eggs and oil start to emulsify. Once process has begun, move speed to high and add both oils until well blended, scraping down the sides occasionally. Once emulsified, squeeze in the juice of one lemon and blend for additional minute. Transfer to a clean airtight container and refrigerate until use. This mayo will keep for a couple weeks in the refrigerator. This recipe may easily be halved for dexterity.
  2. *Substitute cider or white wine vinegar in place of balsamic for a traditional version of my mayonnaise.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 15g
Recipe makes 32 servings
Calories 58  
Calories from Fat 52 90%
Total Fat 5.91g 7%
Saturated Fat 0.9g 4%
Trans Fat 0.0g  
Cholesterol 21mg 7%
Sodium 129mg 5%
Potassium 12mg 0%
Total Carbs 0.75g 0%
Dietary Fiber 0.0g 0%
Sugars 0.55g 0%
Protein 0.66g 1%



  • Smokinhotchef
    February 20, 2012
    Don't be alarmed when the mayo seems a darker hue than the picture. The picture is of my homemade mayo, but it's made with my traditional white wine vinegar. I use this mayo on the Salami Spiked Burgers that are in my recipe collection.
    I've cooked/tasted this recipe!
    This is a variation

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