Yields1 Serving

Nutrition Facts

Serving Size 250mls

Servings 1

Ingredients

 1 whole egg
 1 extra egg yolk
 1 tsp Dijon mustard
 2 tbsp fresh lemon juice
 1 tbsp whey (optional)*
 ¾ cup oil-any combination**

Method

1

In a blender or food processor, blend all ingredients except the oil, for about 30 seconds.

2

Once blended, add the oil through the drip dispenser if you have one. Otherwise, add the oil to the egg mixture in very small quantities, blending constantly.

3

The end result should be a thick fluffy mayonnaise. It will taste sharp but remember that when it is blended into your salad this changes its strength considerably.

4

Amend the taste by adding extra salt or lemon juice if desired.

Storage

If whey has been added, place mayonnaise into a sealed glass jar and sit on the kitchen bench at room temperature for 7 hours, then refrigerate. It will last in the fridge for 6-8 weeks.

If whey has been added, place in a sealed glass jar and refrigerate immediately. Eat within 2 weeks.

Notes
*The addition of whey is highly recommended. It provides additional nutritional benefits of protein and minerals, as well as a starter culture for the lacto-fermentation process.
 
** I recommend any combination of olive oil (organic extra virgin), sunflower oil (expeller expressed), avocado oil (organic cold pressed), totalling 3/4 cup.

Ingredients

 1 whole egg
 1 extra egg yolk
 1 tsp Dijon mustard
 2 tbsp fresh lemon juice
 1 tbsp whey (optional)*
 ¾ cup oil-any combination**

Directions

1

In a blender or food processor, blend all ingredients except the oil, for about 30 seconds.

2

Once blended, add the oil through the drip dispenser if you have one. Otherwise, add the oil to the egg mixture in very small quantities, blending constantly.

3

The end result should be a thick fluffy mayonnaise. It will taste sharp but remember that when it is blended into your salad this changes its strength considerably.

4

Amend the taste by adding extra salt or lemon juice if desired.

Raw Egg Mayonnaise