
When using oil, I don't recommend doing it with olive oil entirely. It'll be very strong in flavor, better to mix it with a lighter oil such as avocado oil.
Mayonnaise (from Nourishing Traditions with a few tweaks
as I've come to make it over the last couple of years)
1 egg plus 1 egg yolk
Sea salt, a generous pinch
Lemon juice from one half lemon
About a tsp. Dijon mustard
2/3 cup oil of choice.
I used half Extra Virgin Olive and avocado oil.
Optional--1 Tbsp. whey which will extend the life of the
mayo considerably--several months--as opposed to about 2 weeks if you leave it
out.
In a food processor place egg, egg yolk, mustard, salt
and lemon juice and optional whey.
Process until well blended about 30 sec.
VERY slowly, add the oil while the processor is going--a micro thin
stream is what you are going for. When
all the oil is incorporated, check the taste--does it need more lemon? Salt?
Mustard? Add it in and blend for a bit
more. This whole process should not take
more than 3-4 min. The mayo will be a little more liquid than you see at the
market. If you put whey in it, let it sit at room temperature, well covered,
for 7 hours before refrigerating. If no
whey, put it into a container in the fridge right away, it will set in a few
hours. It makes about a cup and a half,
which we sometimes get through in 2 weeks, sometimes not. The batch pictured above turned out on the thicker side. I used only 2 egg yolks and I have an emulsifier attachment on my mini-prep food processor.
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