Mayonnaise

Making mayo from scratch is super easy and it tastes way better than anything pre-made. Not only that, if you use free run/range eggs and quality oil, it’s much better for you! The only downer is because we are using raw egg yolks, it only has a 5 day shelf life…so no big batches.

Ingredients

1 egg yolk
1 tablespoon vinegar (rice, white wine, red wine) or lemon juice
1 tablespoon Dijon mustard
1 clove garlic (minced) – optional
¾ - 1 cup extra virgin olive oil
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper

Directions

Add the yolk, vinegar, mustard and garlic to a mixing bowl and whisk together.
Continue whisking, while gradually adding the olive oil in a slow steady stream. It must be added slowly or it will not emulsify.
The more olive oil you add, the thicker the mayo will be, but only up to a certain point. So once you get a nice consistency, stop adding oil, stir in the salt and pepper and keep your delicious mayo in the fridge for up to 5 days.

PREP 10 mins