Homemade Mayonnaise
I’ve made this recipe several times, since starting the Whole 30 program and I think I will make it forever! Who needs mayonnaise with added sugar if you don’t need it?! Having a food processor to facilitate this recipe is a necessity, in my opinion. You could do it by hand and get a serious arm work out. If you do, let me know!
There is raw egg yolk in this recipe, so the longest it will keep is about a week. If you feel uncomfortable using raw eggs, use pasteurized eggs. We buy our eggs from a local farmer, so they are pretty fresh and have worked well for us! I always double this recipe, but you can make a single batch, if that’s all you need.
Here’s what you need to do…
2 egg yolks
4 teaspoons white wine vinegar
4 teaspoons lemon juice
1/2 teaspoon salt
1 1/2 cups light olive oil
In the bowl of a food processor, combine the yolks, vinegar, lemon juice and salt and blend till combined. While the food processor is running, slowly add the oil, allowing the mixture to emulsify. Transfer to a container with an airtight lid and store in your refrigerator for about 7 days.
Enjoy!
(Source: adapted from: https://goodcheapeats.com/2013/04/homemade-mayonnaise/)
Comments
- Chicken Salad with Homemade Mayonnaise | Boss of the Apple Sauce - […] things first, if you can’t eat sugar, you need to make homemade mayo. If you can, store bought mayonnaise…