Basic Mayonnaise Recipe
Ingredients
- 2 large organic, pastured egg yolks
- 2 tsp mustard of your choice (I make my own, but dijon is a great choice here)
- 2 tsp lemon juice (fresh squeezed)
- 1 tsp (or more!) fresh pressed garlic
- 3/4 cup sunflower (or sesame) oil
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Delicious Herbal Options
- 1 tsp (or more) fresh pressed garlic
- 3 Tbsp assorted chopped herbs (see my favorite herbal blends below)
Directions
In a food processor mix the yolks, mustard, lemon juice and garlic until they are blended. While the processor blades are turning, pour the sunflower and olive oil through the top spout in a slow, thin, steady stream (very slowly, it should take you several minutes to pour all the oil in). After all oil has been added and you hear the mixture thicken, add the salt, pepper, and herbs of your choice.This mayo can be eaten immediately, but the flavors will develop better if you chill for at least a couple hours before serving.
Be sure to add a label to your mayonnaise creation before you put it in the fridge. If you’re like me you’ll have a couple different flavors at any given moment. Each recipe will last at least 4 days, but can several weeks to a month if you are using the best ingredients (pastured eggs, high quality oils like the ones linked to above, fresh squeezed organic lemon juice, etc.).
Herbal mayos I like best:
- Chives and garlic
- Basil and lemon balm
- Dandelion, chickweed and chive
- Watercress and horseradish
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