Name: Mayonnaise
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 0 tsp Celtic sea salt; 1 piece Egg yolks; 1 1⁄4 Tbsp Olive oil; 0 tsp Apple cider vinegar; 0 tsp Dijon mustard; 0 Tbsp Lemon juice

Fruit

Mustard

Chicken egg

Citrus

Guac.com

Hand mixer

Side dish

Paleo

Keto

Sirtfood

Mayonnaise

Let the egg yolks reach room temperature. 

Put the egg yolks and Dijon mustard into a bowl and mix until they have combined. 

While mixing, slowly add the the oil bit by bit. Start with a couple of drops. Keep adding a little at a time until the mixture reaches the consistency of mayonnaise. Still add oil, drop by drop until it's all been incorporated. Keep mixing until you have reached the right consistency. If it's still not thick enough to your liking, add a few drops more oil.  

Add the lemon juice and vinegar. These give the mayonnaise a light yellow color. 

Add some salt. If the mixture is too thick you can add extra water or lemon juice. 

Put the mayonnaise into a jar and make sure that the lid is tight fitting. The mayonnaise will keep for a week in the fridge. 

Optionally, you can add whey powder. Put the mayonnaise into a jar, turn the lid slightly or cover with a cloth and leave to rest for 8 hours on the worktop. This is important in order to activate the enzymes that will keep the mayonnaise fresh. After 8 hours the mayonnaise will keep for up to 3 months in the fridge.

Mayonnaise

Mayonnaise

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Macros(per serving)

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