Egg Mayonnaise

Egg Mayonnaise

  • Serves: 1 1/2 cups
  • Prep Time: 00:10
  • Cooking Time: 00:00
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This is a basic mayonnaise recipe that you can use to make other sauces, dressing and dips from. Store bought mayonnaise has so many additives hidden amongst the hydrogenated vegetable oils. I have found that even the organic mayo's don't always come in good quality oils and are so expensive. Most importantly; use a very mild flavoured olive oil, as the flavour can be very overpowering, I have also added a little melted coconut oil to help with the creamy and milder taste of my mayonnaise.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 egg(s), room temperature
  • 1 egg yolk, room temperature
  • 1 Tbsp fresh lemon juice, room temperature
  • 1 Tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 - 1 tsp honey (unprocessed), (optional)
  • 3/4 tsp pink Himalayan salt
  • 1/8 tsp white pepper
  • 1 cup mild flavoured olive oil, or almond oil
  • 2 Tbsp coconut oil, melted

Directions

Add to a blender, egg, yolk, lemon juice, vinegar, mustard, honey salt and pepper. Blend for 5 seconds on low to combine.

Remove the small cap in the blender lid. With the blender running at a medium speed, add the olive oil in a very, very, slow drizzle, or by tablespoon. You are waiting for the mixture to come together and emulsify into a creamy consistency. (I place my oil into a small jug to help with controlling the flow.) Once this happens you can add the rest of the oil in a slow steady stream. Usually after the first 1/3 cup it should have emulsified and you will hear a difference in the blender.

Add liquid coconut oil, in a steady stream while the blender is still running.

Taste and adjust seasoning if required.

Store in a covered airtight glass container in the fridge for up to 7 days. If you used freshly laid eggs it will keep for up to 14 days. It is best to cool in the fridge before serving for the flavour to come out.

egg(s)

I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

egg yolk

The chicken egg yolk is a major source of vitamins and minerals. It contains all of the egg's fat and nearly half of the protein. Vitamins A, D, E and K are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D. Egg yolk is at times separated from the white and used in cooking for mayonnaise, custard, hollandaise sauce etc.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

white wine vinegar

Use organic white wine vinegar if possible produced by slow fermentation.

Dijon mustard

Mustard is a condiment made from various varieties of seeds from the mustard plants (white or yellow mustard, brown or Indian mustard and black mustard). The seeds are ground to make different kinds of mustard. Dijon mustard is made when ground into a paste with added ingredients like water, salt, lemon juice and flavours and spices. It is a much milder mustard and is excellent to add to sauces and dressing.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

white pepper

White pepper is cultivated from the ripe fruit seeds of a tropical vine. Black pepper is the cooked and dried unripe fruit of the vine. White pepper is a little milder in flavour and I use it when I prefer not to have black speckles in my dish, like a white sauce.

olive oil

The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

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