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Wow! This recipe is AMAZING! I first learnt to make homemade mayonnaise with one of my best-friend's Mum and it was a brilliant experience. She had lived in Spain for many years so added garlic to her mayo which made it oh-so-dreamy (and is perfect for a garlic obsessive like me!). Sadly she died a few years later so I glad I have this memory of her. Anywho, I have't made mayo since then so I thought I would give this a go, and it is so good!
This took me all of 10 minutes to make and now I have delicious, homemade mayo without chemical, additives or preservatives.
This can be made in a blender or food processor, or even a bowl using a hand blender, but not something like a Nutri-Bullet as you have to add oil while blending.
The key to making a good mayo, is to make sure that all the ingredients are at room temperature including the eggs.
INGREDIENTS
300ml olive oil (light olive oil, avocado oil, high-oleic safflower oil or sunflower oil would also be good alternatives, just not extra virgin olive oil as the taste is too strong)
1 large egg
½ teaspoon Mustard powder
½ teaspoon salt
Juice of a lemon*
*they recommend juice of half a lemon but I used the juice of a whole lemon
DIRECTIONS
Place 4 tablespoons of the olive oil, the eggs, mustard powder and salt in a blender / food processor or mixing bowl. Mix thoroughly.
While the blender / food processor or hand blender is running, slowly drizzle in the remaining olive oil.
After you've added the oil and the mixture has emulsified, add the lemon juice, blending on a low setting or stirring it in with a spoon to incorporate.
Melissa and Dallas Hartwig who wrote Whole30 state that this should last in the fridge a week after the use-by date of your eggs, so make sure your eggs have a good shelf-life
Printable version here