My friend Sarah brought her almost-7-month-old baby over to play with Ollie yesterday. We made mayonnaise using my food processor. This is how we did it:
1 egg + 1 egg yolk (at room temperature)
1 tbsp. whey (this is optional, but it will make the mayo last much longer)
1 tsp. Dijon mustard
1.5 tbsp. fresh lemon juice
generous pinch of sea salt
-Combine all in food processor. Then add 1/2 cup extra-virgin olive oil using the attachment that lets you add liquids drop by drop with motor running. Taste and season with additional lemon, mustard, salt, garlic, herbs, etc. if desired. Either refrigerate immediately (if no whey), or if using whey let the mayo sit outside for 7 hours well covered, then refrigerate. The whey will actually preserve the mayo for several months through the action of lactic-acid producing bacteria -- resulting in a lacto-fermented lunch condiment that is delicious and good for you. (recipe adapted from Nourishing Traditions)
do you ever make caesar salad dressing? it's very similar to your mayo, but adding some anchovies and lots of garlic. mike and i have this for dinner once a week (w/ some chicken) and love it.
ReplyDeleteSounds delicious! We did add a good bit of garlic powder (yes, took the easy way), but the anchovies and fresh garlic sounds great.
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