`I admit, I love mayonnaise. Not like eating it straight out of the jar love it, but with sandwiches, in dips, spreads, and salad dressings. It adds creaminess and tang that is just so good. It's nearly impossible to find commercially made mayo that works with my numerous sensitivities, so I make my own and might never use store-bought again!
If you are concerned about using raw eggs, check out this tip from the Incredible Edible Egg website. I have not tried this method yet and would love to hear from anyone who has.
2 tbsp red wine vinegar ( Spectrum organic with no sulfites added) or lemon juice
2 egg yolks
1/2 tsp salt
1/2 tsp agave nectar (more if you prefer a sweeter mayo like Kraft)
2 cups of light tasting oil like Sunflower or Safflower
- Unless you have arm stamina like the Hulk, use a food processor or blender for this job. Cuisinart's mini food processor works perfectly! Mix together the vinegar, yolks, salt and agave in the processor or blender bowl
- Add the oil VERY slowly. The mini food processor has an oil resevoir on top that drips oil a tiny bit at a time which is very helpful. If you pour oil in too quickly it becomes an oily mess rather than a creamy mayo. Use all of the oil
- If the mayo is too thick, thin with a little bit of water to the desired consistency
- Store foods with mayonnaise at 40 degrees F or below or at 140 degrees F or higher to prevent growth of bacteria