I recently posted a recipe for mayonnaise and I had been using that recipe for years, but I just started using a new recipe which I think is even better! This mayonnaise recipe is just as easy and delicious, but it “holds” better and does not separate when used in baking – yeah!!! Mayonnaise is so easy to make and once you start you will never go back to store bought again. Now with store bought it lasts longer, wonder why, but with the recipe (which makes about a cup) it will last in your fridge for about 2 weeks – I think you will run out before the 2 weeks is up!
“Real” Mayonnaise (thank you Aunt C!)
1 whole egg
1 egg yolk
1/2 – 1 tsp Dijon mustard
1 1/2 tsp lemon juice
1 tsp sea salt
3/4 – 1 cup olive oil (can use light olive oil or expeller-expressed sunflower oil)
1. In a food processor, blender or a jar using a stick blender, place egg, egg yolk, mustard, salt and lemon juice.
2. Process until well blended – about 30 seconds.
3. Slowly pour oil in while the motor is running.
Taste and check seasoning – you may need to add more salt or lemon juice.
Don’t you just love the color?! And the taste – yum!!!