Using the directions from Fail-Proof Mayonnaise, then modifying the ingredients, I’ve decided on the recipe for us.
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon mustard (Dijon, yellow, or whatever you like)
- 1/4 to 1/2 teaspoon sea salt (we prefer 1/2 tsp)
- 1 cup oil*
Put the first four ingredients in a blender or food processor and start processing, then while the blender is mixing, slowly, very slowly – take at least a minute – pour in the oil. By the time the oil is completely poured in, the mayonnaise should be thickened and ready to serve.
Remember! this recipe has no preservatives, it will keep about 5 days in the frig.
* i don’t care for the taste of extra virgin olive oil, but you might. Right now, i’ve settled on grapeseed oil, but i have yet to try raw walnut, pecan, or sunflower oils.
Also, i don’t use vinegar because it doesn’t need it and my father-in-law is allergic to it anyway.
Now you are ready to make deviled eggs, tuna, beef, or chicken salad, mix with a bit of milk and spices for health ranch dressing, or spread on your favorite sandwich.