I figured that since I keep bringing it up, I may as well share the mayo recipe. That might be nice, right? It’s very simple, it only requires a bit of patience and finesse. You can do it!
Makes ~1 cup
- 1 cup of light tasting olive oil, divided
- 1 large egg, room temperature
- 1 tsp dried mustard or Dijon mustard
- 3/4 tsp sea salt
- 2 tbls lemon juice, apple cider vinegar, white vinegar, or any kind of acid of your choice
-Crack the egg into a blender/food processor and add your acid. I typically use lemon juice, but using white vinegar has closer to the taste of a store bought mayo (if you prefer that sort of thing)
-Let both sit for 30 min-1 hour to come to room temperature. Don’t skip this step, you kind of need it
-Once they’ve done their thing, add your mustard, salt and 1/4 cup of the olive oil. It’s also important to use the light tasting variety. Believe me, extra virgin olive oil is WAY too strong for mayonnaise. I’ve tried.
-Blend for 10 seconds, until combined
-Now, this is the patience part. We need the acid, egg, and oil to emulsify, or come together. So, turn your blender on low and very slowly drizzle the remaining 3/4 cup of olive oil into the egg/acid. It takes probably 5-7 minutes of slowly streaming the oil, so don’t freak out that it’s taking forever. It’s ok. You should be pouring just enough to make a steady, thin stream of oil go into the running blender. You’ll see it start to thicken and turn a lighter color.
-Once all the oil is gone, let it run for a couple more minutes.
-Pour into a mason jar and store in the fridge. It’s good until the expiration date of your egg. 😀