I love to use this mayo when making homemade ranch dressing, tuna salad and salmon salad sandwiches. You can also add some minced garlic to make garlic aioli, or add fresh herbs as a spread for sandwiches. The possibilities are endless!
As far as quality of ingredients, I like to use eggs from a local farm and I use avocado oil from Costco and sunflower oil from Trader Joes. I've used olive oil in the past, but it was just too strong for our family's taste. Experiment and find what works best for your family. The mayonnaise lasts between 7-10 days in the refrigerator.
MayonnaiseMakes 3 cups
3 Pastured egg yolks ,room temperature
1 ½ - 2 cups natural oil
3-5 teaspoons Lemon juice or wine vinegar
½ teaspoon Sea salt
¼ teaspoon Mustard
2-3 tablespoons Whey, from kefir or yogurt (optional, it makes the mayonnaise last longer, up to two months)
1. Mix the egg yolks for 1-2 minutes. If using cold (not room temperature), mix a few minutes more. This is the key to mayonnaise that will set. If you use cold egg yolks, the mayo will not set unless they are warmed up in the blender (or whisked long enough in a warmed bowl).
2. Add the lemon juice (or vinegar), sea salt, and mustard. Mix for 30 seconds more.
3. With the blender running, add the olive oil drop by drop. When I say drop by drop, I mean drop by drop. Or at least a very thin, slow stream. This is the other very important element for making a mayo that will emulsify. If you go too fast, you’ll end up with runny mayonnaise.
4. Once you’ve added about 1/2 a cup of olive oil, the sauce should have thickened into a heavy cream, and now you can add the oil in a thicker stream. Not too fast, though (especially if you are a beginner). If the mayo becomes too thick, add a few more drops of lemon juice or vinegar. Spoon into mason jars and store in fridge.
5. If using whey: Blend the whey into mayo. Spoon into a mason jar, cover with a lid, and leave it on the counter or in a cupboard (at room temperature) for several hours. Then transfer to the fridge.