5-Ingredient 5-Minute Homemade Mayo

by **alleyrose** Sun Oct 26, 2014 8:46 am

3 eggs
1/2 tspsalt
1/2 tspmustard
1/4 cup lemon juice
1 1/2 cups oil

That’s it. The steps are simple. First, add three eggs to the blender, along with ½ tsp salt, ½ tsp dijon mustard, and ¼ cup of lemon juice. Next comes the fun part! If using a Vitamix, be on your toes. Any other blender or food processor is a bit more forgiving, but the friction heating of the Vitamix can destroy your emulsifying efforts in a blink of the eye. Believe me, it’s frustrating! Steadily turn the speed on, going from low all the way to high. While the motor continues to run, dribble the oil very slowly into the egg mixture. You will need 1-1/2 cups of oil. My favorite is cold-pressed Safflower Oil, but when I’m feeling experimental I will use other blends such as olive oil or Avocado oil, as pictured. As the liquid thickens, you may pour at a faster rate. Once the motor slogs, dump the rest of the oil in as fast as possible and shut off the machine. Look inside. You should have a creamy mixture with streaks of oil on the surface. Carefully spoon the mayonnaise into a jar, scraping down all the sides and around the blades, stirring in the remaining oil. Don’t worry if it is a little runny, the mayonnaise thickens as it cools in the fridge.

Surprisingly, we (family of 2) normally consume the two cups of mayonnaise within a month, before it goes bad. Fuzzy greenish to grey mold growing on the surface is a good indication of expiration.

Below you will find a few tips for troubleshooting as well as a disclaimer on using raw eggs.

Read more: http://www.motherearthnews.com/real-food/5-ingredient-5-minute-mayo-zbcz1408.aspx#ixzz3HFqdyw6Z

by **Saint** Sun Oct 26, 2014 12:24 pm

This is easier than when I was a cook in the military. We used to make this when I was in remote locations by hand mixing it . We never used the lemon juice but sounds interesting and would make it more tart. Thanks I'm keeping this for easy fresh Mayo.

angel2