November 10, 2011
rich and creamy and way easier than you think. it took me exactly two minutes to make!
i can spare two minutes to get a jar of i-know-exactly-what's-in-this mayo.
now two things before you start.
1) set your egg on the counter a couple hours ahead of time. a room temperature egg will ensure the mayo gets properly whisked and thickened.
2) i have read that macadamia nut oil is perfect for making mayonnaise because of its mild flavor, but i used olive oil. because who keeps macadamia nut oil in their lazy susan?
2 raw egg yolks*
1 cup of oil
sea salt to taste
lemon juice to taste
dash of vinegar, mustard, herbs, or garlic
add your room temperature egg to a food processor or blender, turn on, and start pouring the oil in.. slowly, slowly. take at least a full minute to pour the entire cup in. mayo should be looking thick, and will thicken a bit more in the fridge. add salt and lemon and seasonings to taste at the end. store in a glass jar in the fridge up to 2 weeks.
use on sandwiches and burgers, in deviled eggs, for making chicken salad, or with leftover Thanksgiving turkey and cranberry sauce.
*if you can, please use a pastured egg from a trusty source! raw yolks are super healthy and safe when coming from a pastured egg. hop over here to read about pastured vs. free-range eggs. happily, we have found a few local farmers who supply us with eggs every week!