| Ingredients: 1 room temperature egg 1 room temperature egg yolk 1 Teaspoon(s) mustard, dijon 1 1/2 Tablespoon(s) fresh lemon juice 1 Tablespoon(s) whey 3/4 Cup(s) Mary's oil blend 1 Dash(s) Sea salt 1 Dash(s) freshly ground black pepper |
Directions:
Place egg, yolk, mustard, salt, pepper, lemon juice and whey in a food processor. Process until well blended, about 30 seconds. With the motor running, add oil blend, drop by drop. Taste and check seasoning. You may want to add more salt and lemon juice. If you have added whey, let mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer over time. Without whey, mayonnaise will keep, refrigerated, about 2 weeks. (Mary's Oil Blend is perfect for mayonnaise -- it provides the benefits of coconut oil, including firmness when refrigerated, and does not have the strong taste of olive oil. If you do not want to make your own mayonnaise, an excellent commercial brand is Delouis Fils, available in the refrigerated section of most specialty stores and gourmet markets. Note that commercial mayonnaise is about 110 calories per Tbsp; by using Mary's Oil Blend with coconut oil, we reduce the caloric value slightly, since coconut oil contains fewer calories than regular vegetable oil or olive oil.) |