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Since mayonnaise is made using raw eggs, it’s important to cover it and refrigerate immediately, for only a day or two. The oil you add will define the flavor of your mayonnaise. So if you want it mild, choose mild-tasting oils. The acid in the lemon juice acts as a preservative and protects against bacterial growth. Make double-sure the eggs in this recipe have been washed before you crack them. Choose eggs that are fresh and come from healthy, happy hens. As eggs age, they lose their ability to thicken into sauces like mayonnaise. If you’d rather not take a chance with raw eggs, I have included a recipe that cooks the yolks sufficiently.
Raw Blender Mayonnaise
Prep Time: 10 minutes
Makes: 1¼ cups
Ingredients
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3
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egg yolks
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2
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T lemon juice
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¼
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t salt
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½
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cup vegetable, nut, or seed oil
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½
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cup olive oil
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1
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t Dijon mustard (optional)
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Directions
- Bring all ingredients to room temperature.
- Place first three ingredients in a blender and blend well.*
- Combine oils, and with the blender running, add the mixture very slowly in a steady stream. Toward the end of this process, the mayonnaise will begin to thicken. Continue blending until it emulsifies.
- Stir in mustard.
* I like to add garlic and herbs to my mayonnaise. To the yolks, lemon juice, and salt, add 1–2 fresh cloves of garlic. After blending, stir in herbs like parsley, thyme, or oregano. If you grow lovage, it is delicious in mayonnaise. A pinch of cayenne is also a nice addition.
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Cooked Mayonnaise
Cook Time: 15 minutes
Makes: 1¼ cups
Ingredients
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3
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egg yolks
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3
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T cold water
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½
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cup oil
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3
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t lemon juice
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¼
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t salt
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Directions
- In a medium saucepan, whisk egg yolks and water until bubbly.
- Place over medium-low heat and continue to whisk until mixture just begins to thicken, coating the back of a metal spoon. Remove from heat. Continue to whisk, and add oil very slowly in a steady stream.
- Allow mixture to cool, then whisk in lemon juice and salt.
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