Ingredients for Mayo
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sea salt
- Safflower Oil
- 1 tablespoon lemon juice
- 2 tablespoons whey (from making yogurt or cheese)
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How to Make Mayo
- In a blender, combine the egg yolks, Dijon mustard, and salt. Blend until well combined.
- Slowly drizzle in the oil while the blender is running on low speed. This is crucial for emulsification; go slowly!
- Once the mixture starts to thicken, increase the speed to medium and continue to drizzle in the oil until fully incorporated.
- Add the lemon juice and whey. Blend until smooth and creamy.
- Taste and adjust seasoning as needed. Add more salt, lemon juice, or even a touch of honey for sweetness if desired.
- Transfer the mayonnaise to a clean jar. Seal tightly and store in the refrigerator for up to 5 days (or longer if prepared with pasteurized eggs).
- Enjoy your homemade mayonnaise!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
43g
Carbs
0g
