- 1
Ingredients
- Makes about 3/4 cup
- 2 egg yolks
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon mustard (or dried mustard powder)
- 1/4 teaspoon sea salt
- 3/4 cup extra virgin olive oil
- Approximately 5 tablespoons of ghee, at room temperature
Preparation
Step 1
In a food processor, blend the yolks, lemon juice, mustard and salt for a few seconds until combined. With the food processor running, gradually add oil in a slow steady stream until the mixture begins to thicken, at least 30 seconds.
When the mixture has thickened into mayonnaise, scrape it out of the food processor into a bowl and stir in ghee, one tablespoon at a time, tasting as you go until desired flavor is reached.
Using and Storing What You Make
Store-bought mayo has enough junk in it to keep it “fresh” longer than any food has a right to stick around in the refrigerator. Homemade mayo is more delicate because it’s made with fresh, raw egg yolks and should be used within 4-5 days of being made. Some folks ferment their mayo by adding a little bit of whey and swear it stays fresh for weeks. We haven’t tried this route yet because we don’t mind making fresh batches of mayo often. With a food processor, it’s incredibly easy to whip up. We do mind, however, letting mayo go to waste. To avoid throwing expired mayo out, the most obvious solution is to make small batches. Our recipe above makes less than a cup of mayo, which is easy to go through quickly. How? Glad you asked!
Like most of you, we use mayonnaise as a dip for veggies, seafood and meat, a dressing for coleslaw and salads… you know, the obvious stuff. We add pickles, capers, more lemon juice and hot sauce to make tartar sauce. We also spread a few tablespoons of mayonnaise on fish before we cook it, which keeps the fish tender and gives it a melt-in-your mouth texture. You can try this with chicken breasts, too.