How to Make Mayonnaise
The following recipe is adapted from Everyday Paleo. It turns a beautiful yellow color due to the mustard. It's so flavorful! It's an excellent addition to sandwiches.
- 2 egg yolks
- 2 tablespoons apple cider vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 2 cups olive oil, light olive oil, sunflower oil, or walnut oil (or a mixture of these)
- Add the eggs yolks, vinegar, mustard, sea salt, and cayenne pepper to a large bowl (if using a hand mixer) or your food processor. Blend together for about ten seconds. (See! I told you I started out in my food processor!)
- With the mixer running on the lowest setting, add the oil slowly. Just a little drip at a time. When the cup is very full, it can be hard to control how much oil is poured out, so I sometimes use a measuring spoon to drizzle the oil in slowly. This is the part where you must be patient. Maybe even read a book while you are standing there!
- When the mixture begins to emulsify, or thicken, you can begin to add the oil a little more quickly, but still be very careful. Don't dump all of the oil in at once. This whole process will take close to 20 minutes. But it's worth it!
- This recipe makes a little over 2 cups of mayonnaise. Keep in the fridge for about 2 weeks.
Recipe by Keeper of the Home at https://keeperofthehome.org/how-to-make-mayonnaise/