CONTRIBUTED BY: DODIE ANDERSON
2 eggs, pastured (read label on egg carton) AT ROOM TEMPERATURE
1 egg yolk, AT ROOM TEMPERATURE
2 Tbsp freshly squeezed lemon juice
1 tsp pickling salt
1-1½ cups extra virgin olive oil
PREPARATION AND COOKING TIME
Prep time: 20-30 minutes
Juice the lemon and strain the squeezed juice to remove pulp and seeds.
Separate one egg. If desired, use the extra egg white for meringues.
Break eggs into a blender. Add lemon juice and salt. Blend.
Pour olive oil into a measuring cup and add drop by drop on low speed in a blender. When you see that the mixture is emulsifying and thickening, you can very slowly drizzle the olive oil in. Patience is key! If you add the oil too quickly it will not thicken and you will have to start over. When made correctly, the mixture will thicken and look like mayonnaise, but will not be as thick as store bought mayonnaise. You can use a combination of coconut oil and olive oil if you find using just olive gives the mayo too rich of a taste.
SOME TIPS AND COMMENTS
1. Try to buy fresh pastured eggs.
2. Sensitivity note: Replace lemon juice with white vinegar if desired.
Approximately 1-1 ½ cups
Use as a condiment or in a dip. Serve dip with raw carrot sticks!
Store mayonnaise in a glass container and refrigerate for up to 2 weeks.