Ingredients
- 2 whole Safest Choice Eggs
- 1 tablespoons vinegar
- 1 tablespoons lemon juice
- 1 tablespoon dijon style mustard
- 1/2 teaspoon salt, or according to taste
- 1 cup mixed oil (combination of oils or just extra virgin olive oil, canola oil or vegetable oil)
Instructions
- Put all ingredients except the oil in the food processor and turn the processor on to medium-high.
- Increase the speed to high and with the motor still running, add the oil a few drops at a time, then build up to a thin stream. You can gradually increase the stream until most of the oil is incorporated.
- Process until the mayonnaise thickens.
- Taste the mayonnaise, and adjust the seasoning and vinegar to taste. Very briefly blend again to incorporate any additions.
Notes
All ingredients need to be room temperature, so plan ahead by taking out the eggs at least an hour before you need them.
The fresher your eggs, the longer your mayonnaise will last.
Whole eggs (instead of yolks) are easier to use and gives a creamier, less “eggy” flavor.
As you know, I like taking shortcuts here and there, I switched my whisk for the food processor. The results were quicker and better.
Look at the expiration date on your eggs. Write that date on the lid of your storage container so you know when to toss your mayo (if it lasts that long) or after 10 days which ever comes earlier. Best to use within 24 hours.
If you are not using a blender, prepare mayonnaise in a container with a narrow bottom like a tall glass, pyrex measuring cup, etc. it’s more difficult to thoroughly emulsify in a wide-bottomed bowl.