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Ingredients
- 1/2 cup (109.63g) mayonnaise (recipe)
- 1 tbsp (15.25g) lemon juice, freshly squeezed
- 2 tbsp (29.88g) apple cider vinegar
- 1 tbsp (12g) 'Swerve' or other sugar equivalent
- 1 tsp (2g) fresh cracked black pepper
- 1 1/2 tsp (4g) salt0
- 1/2 tsp (1g) cayenne pepper, ground
Details
Servings 4
Preparation time 5mins
Cooking time 5mins
Preparation
Step 1
Mix all ingredients
Mayonnaise:
Ingredients:
1 large (50g) whole egg
1 large (17g) egg yolk
1 tsp (5g) dijon mustard
2 tbsp (30.5g) lemon juice, freshly squeezed
1 1/2 cup (324g) olive oil
1 tbsp (12g) 'Swerve' or other sugar equivalent (optional)
water (to adjust consistency)
salt and pepper, to taste
Method:
In a food processor or blender, add your eggs, Dijon, lemon juice and a dash of salt. Turn it on the slowest setting.
SLOWLY (painstakingly slowly, to begin with ... literally one drop at a time), pour the olive in, in a slow, thin stream, into the food processor or blender. The first 1/4 cup of oil should literally be one drop at a time. Once that's incorporated and the emulsion has officially formed, you can pour in a somewhat faster, although still ... very thin ... stream of oil.
Continue to drizzle the oil, until about 1/3 of it has been used. Open the processor and add your sugar equivalent, if you want to make a slightly sweet mayonnaise (think ... Miracle Whip). Also check the consistency. If it's getting too thick, you can add 1/2 tsp of water.
Return the lid and continue to drizzle the oil into the mayonnaise. As you add the oil, the mayonnaise will thicken. If it gets too thick, stop the processor and add another 1/2 tsp of water. Repeat this process until all the oil has been added.
Adjust seasoning with salt and pepper.
Transfer into an airtight container. Homemade mayonnaise will last in the fridge for about 2 weeks.
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