Ingredients
Scale
- 1 egg yolk, reserve the egg white for another recipe
- 1 tablespoon lemon juice or cider vinegar
- ¼ cup olive oil plus ½ cup olive oil (total ¾ c.)
- ½ tsp. Dijon mustard
- ¼ tsp. Himalayan salt
Instructions
- Take the egg yolk and the lemon juice and beat them together well
- Then while beating with the whisk by hand or mixing with your mixer, drizzle in the first ¼ cup of olive oil, 1 tbsp at a time into the egg-lemon juice mixture
- Add the oil very slowly while you whisk, making sure that you whisk the oil in completely before adding additional oil
- Add the mustard and salt and continue beating
- Once the mixture begins to thicken, slowly drizzle the final ½ cup of oil into the centre of the mixture, beating to incorporate all the oil as you pour
- Stop the beaters and scrape the side of the bowl if necessary to incorporate all the oil, before drizzling more in
- It will be very thick and ready to use as soon as it thickens (Refrigeration will thicken it further)
Notes
- Use farm fresh, organic, free range eggs (The eggs remain raw in mayonnaise, so your best bet is to raise your own, or to get your eggs from a local farmer that you know well)
- Use the best quality virgin olive oil that you can find (You don’t need much and good quality olive oil has many health benefits)
- If you are using farm fresh eggs, your mayonnaise will be a golden yellow colour
- It will stay fresh for a week if kept refrigerated
- The recipe may be doubled, but don’t make more than you can eat in a week.
