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Prep Time: 420 Minutes Cook Time: 0 Minutes |
Ready In: 420 Minutes Servings: 9 |
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A friend of mine photocopied this mayonnaise recipe for me from the cookbook Nourishing Traditions. The addition of whey extends the shelf life of the mayonnaise naturally. *Contains raw egg. Ingredients:
2 egg yolks |
1 teaspoon dijon mustard |
1 pinch salt |
3/4-1 cup safflower oil (read *note) or 3/4-1 cup sunflower oil (read *note) |
1 1/2 tablespoons lemon juice |
1 tablespoon whey (i use the whey from nancy's plain yogurt) |
Directions:
1. *Note: My husband tested this recipe using extra virgin olive oil as indicated in the original recipe. He found the olive oil gave the mayonnaise an overly olive-y taste. He prefers the safflower or sunflower oil and will sometimes substitute a little bit of olive oil-roughly a ratio of 3/4 safflower oil to 1/4 extra virgin olive oil.
2. In a food processor, place egg yolks, mustard and salt. Process the mixture until well blended, about 30 seconds.
3. With the motor running, in a thin, steady stream, drizzle the safflower oil or sunflower oil through the feed tube. Next, add the lemon juice and whey.
4. Taste and correct seasoning if necessary. (Usually the mayo will call for either more salt or more lemon juice or even both ingredients.).
5. Allow mayonnaise to sit at room temperature, well covered, for 7 hours before refrigerating.
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