Basic Fresh Mayonnaise
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Makes about 2 1/2 cups
When you’re craving an old-fashioned tuna sandwich, or a classic chicken salad, nothing beats this easy-to-make homemade mayo.
1 whole ‘pastured’ egg
2 ‘pastured’ egg yolks
1 rounded tsp. Dijon mustard
1/2 tsp. kosher salt
1 Tbs. fresh lemon juice (preferably
Meyer lemon)
2 tsp. microplaned lemon zest
1 1/2 cups best quality delicate olive oil or salad oil-all one kind or a combination (I use half olive oil and half safflower oil)
White pepper to taste
- In food processor using metal blade, process egg, yolks, mustard, and salt for 15 seconds. Add lemon juice and zest, and process another 10 seconds. Finally, with the processor on, pour oil in very thin stream through tube on top of processor, until emulsion forms. You can add the rest slightly faster.
- When oil is completely added, stop machine, and check for flavor and consistency. Add pepper to taste. You can add more lemon juice for flavor and a few drops of water to lighten mixture if it seems too stiff. Pulse several times to incorporate. Keep refrigerated.
per serving: 150 cal; 1g pro; 17g total fat (3g sat fat); 0g carb; 30mg chol; 60mg sod; 0g fiber; 0g sugars
From article: Tools of the Trade