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Categories:Viewed: 45 - Published at: 3 years ago
Ingredients
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 34-1 cup safflower oil (read *Note) or 34-1 cup sunflower oil (read *Note)
- 1 12 tablespoons lemon juice
- 1 tablespoon whey (I use the whey from Nancy's plain yogurt)
Method
- *Note: My husband tested this recipe using extra virgin olive oil as indicated in the original recipe.
- He found the olive oil gave the mayonnaise an overly "olive-y" taste.
- He prefers the safflower or sunflower oil and will sometimes substitute a little bit of olive oil-roughly a ratio of 3/4 safflower oil to 1/4 extra virgin olive oil.
- In a food processor, place egg yolks, mustard and salt.
- Process the mixture until well blended, about 30 seconds.
- With the motor running, <
> in a thin, steady stream, drizzle the safflower oil or sunflower oil through the feed tube. - Next, add the lemon juice and whey.
- Taste and correct seasoning if necessary.
- (Usually the mayo will call for either more salt or more lemon juice or even both ingredients.
- ).
- Allow mayonnaise to sit at room temperature, well covered, for 7 hours before refrigerating.
