Making Homemade Mayonnaise is easier than you think! (Makes 1 ½ cups)
- 1 whole egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon Dijon-type mustard
- 1 ½ tablespoons lemon juice
- 1 tablespoon whey, optional
- ¾ – 1 cup extra virgin olive oil or expeller-expressed sunflower oil or a combination Generous pinch sea salt
Homemade mayonnaise imparts valuable enzymes, particularly lipase, to sandwiches, tuna salad, chicken salads and many other dishes and is very easy to make in a food processor. The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content. Use sunflower oil if you find that olive oil gives too strong a taste. Homemade mayonnaise will be slightly more liquid than store-bought versions.
In your food processor, place egg, egg yolk, mustard, salt and lemon juice and optional whey. Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add olive oil and/or sunflower oil with the motor running. Taste and check seasoning. You may want to add more salt and lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.