Easy Mayo

2 egg yolks
1 TBSP lemon juice or apple cider vinegar
1 tsp good quality mustard
1/4 tsp pure salt
3/4 cup extra virgin olive oil (or a combination of olive oil and coconut oil)

METHOD 1 – IMMERSION BLENDER:

• Add ingredients to tall measuring cup in order listed. Add oil gently, as to not stir up the other ingredients – you want the egg yolks to stay on the bottom of the cup.
• Gently place immersion blender into cup & keep pressed against the bottom while you slowly pulse the blender. You should start to see mayo forming at the bottom of the cup & rising up.
• After a minute or 2, start to rock the blender back & forth to incorporate more of the oil, little by little.
• Once you’ve got a good amount of mayo in there, you can move the blender up further, to incorporate the last portion of the oil.
• Don’t over blend – mix with a spoon to incorporate any last bit of lingering oil.

METHOD 2 – STANDARD BLENDER:

• Add everything to the blender container except the oil.
• With the blender running, slowly (and I do mean sloooooowly) drizzle in the oil. Make it the skinniest stream of oil you can until you’ve got mayo.

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SIDE NOTES:

~ Method 2 worked for me only occasionally. Sometimes produced nice mayo. Sometimes, it remained liquid.

~ I recommend method 1 for more consistent results. Just remember the key here is to pulse slowly and only move the blender around slightly – incorporating just a little oil at a time. (see demonstration video)

~ There’s a 3rd way to do this which is simply using a bowl & a wire whisk. I’ve never tried this method myself, but I’m quite sure that adding the oil one drop at a time (as is suggested), and whisking like mad….well…..would hurt my arm & drive me insane!

~ Homemade mayo is delicious. And you can make great varieties by adding herbs and spices. Try adding 2 large, chopped garlic cloves instead of the mustard for a garlicky mayo.

~ Will yield 1 cup of mayo and last up to 2 weeks in the fridge.

~  I blend the ingredients right in the wide mouth, pint sized, glass  mason jar I plan to store the mayo in.  This way, there’s no need to transfer.  Just put the lid on & you’re done!  (The video shows my old method where I blend in a tall measuring cup, and transfer.)

~ Do not try to cut this recipe in half. Doesn’t work.

~ Use extra-large eggs (& pick the biggest eggs from your carton).

~ Increase the salt to 1/2 tsp if you like it saltier.

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