I won’t lie; I have cried over mayonnaise more than once. Making your own mayonnaise takes patience and a fairly good attention span. I have tried many recipes in the past, but this one works the best for me. I use my blender (it is an Oster) because it does not overheat. First, start with a cold egg and a room temperature lemon. Always use a light, cold-pressed oil, whether extra light (not virgin) olive oil, avocado, walnut or macadamia nut oil. The less flavor the oil has, the better. The mayonnaise will last in your fridge for one week past the egg’s expiration date.
Mayonnaise is the creamy base for tons of my recipes. Scroll down below to link to some of my favorites.
makes 2/3 cup
1 Tablespoon lemon juice
1/2 teaspoon ground mustard
1/2 cup light olive oil (macadamia nut oil, avocado oil or walnut oil)
DirectionsAdd the egg, lemon juice and mustard to your blender.
Remove the small cap in the middle of the lid and turn on the blender. Keep the blender
running the whole time.
Wait 3 seconds then slowly slowly start dripping the olive oil into the opening.
The mixture will begin to emulsify and you’ll hear a faint
pulsing sound every second or so. This is good!
Keep dripping consistently until the pulsing seems to be subsiding and the mixture looks like mayonnaise! At this point you can add the oil a LITTLE faster, being careful not to "break" the emulsion. Don't feel obligated to use all the oil. If its ready, stop adding oil.
This whole process takes about 5-6 minutes. Refrigerate immediately.
Lemon Radish Tuna Salad