Monday, September 24, 2012
1 egg (can use only the yolk, or the whole egg)
not quite 1 cup *good* olive oil (or other fats.)
1 tsp dijon mustard (must be dijon.)
splash lemon juice or white vinegar
So, first you bring your egg to room temp. This is important! Don't skip it! You can make half-way successful mayo if you warm up the egg by being whizzed in the blender a bit, but you will be much more successful if it is already at room temp. (Keeping extra eggs in the basement helps this be convenient!)
Then, add egg, mustard, and lemon juice or vinegar to blender. Give a quick whizz at high speed.
Then ready your oil. My blender has a removeable spot in the top of the lid, and I put a funnel in that to make an even smaller opening.
Turn the blender on high, and start adding your oil (or other fat) slooooowly. Listen! After a minute or two, the sound will change, deepening. When the sound has changed a lot (more of a low sound) then you can start adding the oil a little faster.
Once you are done adding fat, turn off and transfer to dish. It will still seem fairly liquidy at this point.
Once transferred, it will quickly become thicker. If desired, add a tsp or two of whey, mixing in gently. Allow to sit on the counter for a day if you are fermenting with the whey, and then transfer to the fridge. If you think it will all be gone in a week, you can just put in the fridge right away. (Though this is a great place to add whey to your diet!)
Note: If using other oils (I use the late-harvest olive oil from Chaffin Family) be sure they are liquid - you can use bacon grease, palm oil, lard, coconut oil, or just about anything. If looking at peanut or safflower oil, be sure to read "The Skinny on Fats."
I've heard that you can also just put all your ingredients in a cup and use an immersion blender. I'm hoping to try that myself soon.