I found this recipe in the little cookbook that came with my immersion stick blender and there is a very similar one in the book, “Nourishing Traditions” that gives many good reasons to make your own mayo.
- 1 whole Egg, room temperature
- 1 Egg Yolk, room temperature
- 1 tablespoon fresh Lemon Juice
- 1/2 tablespoon White Vinegar
- 1/2 tablespoon Dijon Mustard
- 1/2 tablespoon Sugar or Sugar Substitute
- Pinch of Sea Salt
- Pinch of White Pepper
- 2/3 cup Extra Virgin Olive Oil (EVOO)
Blend all ingredients in food processor, or blender or with an immersion stick blender except the EVOO. Gradually add the EVOO and continue to blend until thick. About 30 seconds to 1 minute. This makes about 1 cup.
Can’t wait to try this!!!
Becky, I think you’ll like it because you can control what goes in it. So much better than store bought mayo! Enjoy.
Do you use pasteurized eggs for your mayo? Because eggs are a major source of salmonella! Or, are your eggs from chickens that you raise, and maybe not as susceptible as store bought?
I remember the good ole days when us (then) kids could lick the beaters from cake batter and not have to worry about being poisoned!
Hello Sho, I do have a freind who gives me eggs from her chickens. I prefer to use them for the mayo. But I have also used Organic Free Range Brown Eggs and have no problems. If someone is concerned about salmonella, you can use somthing like Eggbeaters. I don’t like to use them for other health reasons. I’m not a doctor but I just do not those types of products. Yum, I remember fighting to see who could get the batter off teh beaters first!! LOL!! Thank you for my blog and taking the time to comment! I hope you come back and continue see recipes that you like!