Olive Oil Mayonnaise
Summer is the time of year I use mayonnaise: egg salads, sandwiches, etc. I have not found a high quality, commercial mayonnaise (believe me I have searched high and low). I make my own out of local, free range eggs and organic olive oil.
It is a very easy process. BUT, follow the recipe exactly as the order of the process is of utmost importance. I have tried throwing it all in a blender together. It makes a runny, oily mess.
Also, do not forget the boiling hot water step. Again, the results will not be a congealed mayonnaise!
1 tsp. dry powdered mustard 1 tsp. unrefined sea salt 2 egg yolks 1 TBSP. boiling water 1 cup olive oil 1 TBSP. lemon juice 1 TBSP. apple cider vinegar
Gather all of your ingredients so they are ready to use. Once you start making the mayo, keep the blender running on the lowest setting, until you have added everything and mayo is finished.
1. Blend salt and mustard together in a bowl. 2. Put egg yolks in blender and whip at low speed. 3. Blend in the dry salt, mustard. 4. Continue whipping gradually adding the boiling water. 5. Add olive oil 1 TBSP. at a time until you have used up 1/2 cup, then drizzle the rest into the blender. 6. Add lemon juice gradually. 7. Finally, add the vinegar.
You will have approximately 1 1/4 cups of homemade, delicious mayonnaise.
Refrigerate and it will keep about 2 - 3 weeks.
Enjoy it as this olive oil mayonnaise is far healthier, better tasting and non-GMO! (Most commercial brands are made from canola or soy oil. Both of these oils are GMO and not healthy options in my opinion.)