1cupExtra Virgin Olive Oil (EVOO)- light in flavor-or avocado or macadamia oil
1whole fresh egg
.5- 1.5tablespoonslemon juice or vinegar/Apple Cider Vinegar
Add the oil to a high sided narrow bowl or container. Crack the egg into container
Add the salt, mustard, lemon juice and/or vinegar to the container.
Starting with the stick on the bottom of the bowl, blend the mixture until the base liquid becomes creamy like mayonnaise. Depending on the speed of your stick, this will not take long. ie., as little as 5-10 seconds.
Now slowly start moving the stick in a circular motion around the container working towards the top line of the mixture. You will leave a creamy trail behind you. Blend all trails of oil but take care not over blend. At times, this can take less than 1 minute.
Stir in any additional flavourings such as pepper etc.
Store in a sealed container in the fridge up to 2 weeks.
Extending the life of your Mayonnaise
Adding 1 tablespoon of whey will extend the life of this in the fridge to around 2 months. Stir into your mayonnaise and leave at room temperature for about 6 hours prior to refrigerating. Use whey left over from making Greek Yoghurt. Simply strain ¼ cup quality plain natural yoghurt through some muslin to create your own whey. It’s the green liquid that separates from the yoghurt.
Seafood Sauce- to 1/2 cup of mayonnaise, add 2 tablespoons of sugar free tomato sauce (or 1 tablespoon tomato paste sugar free), 1 teaspoon of Worcestershire sauce, the juice of 1/4 lemon, 1 teaspoon Tobasco sauce (or switch for horseradish), 1 teaspoon Dijon mustard and 1/4 teaspoon Stevia Blend or sweetener of taste. Mix until combined.
Tartare Sauce- add 2 gherkins chopped, 2 teaspoons lemon juice, 2 teaspoons fresh chopped parsley, 2 teaspoons capers and 2 teaspoons minced onion. Season with salt and pepper. Mix to combine.
Garlic Aioli- add 3 cloves of freshly minced garlic, a pinch of salt and pepper and 2 tablespoons of lemon juice. Stir to blend.