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Homemade Mayonnaise Recipe
Almost all store-bought mayonnaise is made with vegetable oils that are rich in polyunsaturated fatty acids, like soybean and safflower oil. Regular consumption of vegetable oils that are rich in polyunsaturated fatty acids leads to a decline in health over the long term because of their high omega-6 to omega-3 fatty acid ratio.
This homemade mayonnaise recipe calls for extra-virgin olive oil and organic eggs as main ingredients. Once you master this recipe, you can enjoy the taste and nutritional benefits of real mayonnaise without worrying about damaging your health with vegetable oils that are rich in polyunsaturated fatty acids.
Ingredients:
1 whole egg, at room temperature
1 egg yolk, at room temperature
1 1/2 tablespoons lemon juice
1 teaspoon Dijon mustard
3/4-1 cup of extra virgin olive oil
Sea salt, to taste
Directions:
Use your food processor to blend egg, egg yolk, lemon juice, Dijon mustard, and salt for around 30 seconds.
With the food processor running, add the olive oil slowly, a few drops at a time until desired consistency is reached.
This homemade mayonnaise will stay fresh for about 2 weeks in an air tight jar in the refrigerator.
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Comments
Mayonnaise
This is a lovely and classic recipe for fresh mayo. My taste preference leans toward a less piquant dressing and so I adjust the olive oil often called for in mayo recipes by combining gently warmed coconut oil with grapeseed oil and reducing the olive to about 1/4 cup, still enough for me to taste but in a quieter flavor base. I'm always game to work sweet coconut oil into my foods. If fresh lemon is not at hand, an equal amount of raw apple cider vinegar supplies the acid very nicely.