-All ingredients must be room temperature or the emulsifying process will be hindered. Set out your egg and lime ahead of time. I often pop my egg into the toaster over or Nuwave to heat it up for a minute if I forget, which I usually do.
-You need EXTRA LIGHT olive oil so the taste is not so strong. Avocado oil works great too. I have been using the Filippo Berio brand and it has worked just fine for me. Will likely experiment with others in the future.
-You must pour slowly. It usually takes me about 3-4 minutes to pour all the oil into the blender.
-It is recommended you use a pasteurized egg, that is, an egg from a chicken who has lived a relatively normal life of eating grass and free from factory farm cage practices. Your using the egg raw here, so you want to make sure the food your sourcing (the egg) is not going to run the risk of containing many of the contaminates that result from a factory farmed life.
-If you have a hand blender (immersion blender) you can make this even faster with easier clean up. Read below.
-This mayo is good on almost anything.
-A big thanks to Mark Session, who I hold in high regard for his dietary research and prolific writings. His company Primal Kitchen was were I tried this mayo first before crafting my own. His blog Mark's Daily Apple is loaded with a wealth of helpful wellness and fitness articles I can't recommend enough.
YOU WILL NEED:
-3 cups EXTRA LITE olive oil or avocado oil
-1 fresh lime
-1 pasteurized egg
-hot sauce or sriracha
-tablespoon of dijon mustard
-herbs like rosemary or thyme
- Place a quarter cup of the oil, the hot sauce, 1 squeezed lime, and in other additional herbs or spices in the blender or food processor. Crack the egg and add it to the blender. Add a little sea salt.
- Pulse the liquids to mix. While the machine is running (I usually keep taping the pulse button but you may be able to run it low on your device) beginning SLOWLY adding the remaining oil to the blender or food processor. It should take you about minutes to pour it all in.
- Check the mayo. Assess it's thickness. If you find it too thick you can add more lime juice or perhaps another egg, but I've never felt the need as it generally comes out fine for me. Taste the mayo and add whatever additional ingredients you prefer. Scoop the mayo into mason jars and store in the refrigerator. This mayo should stay good for up to 7-10 days.
HAND BLENDER VERSION:
Have a hand blender? Good for you. Now you can whip up this recipe in seconds. If you have WIDE MOUTH MASON JARS, you can just put the ingredients in and blend them right in the jar.
- Put your ingredients in the mason jar.
- Place the hand blender at the very bottom of the jar and turn it on a lower setting. Blend the bottom for 30 seconds and the SLOWLY begin to pull up toward the top. Emulsification should take place as you bring the blender up.
- Taste and add more of what you want, then seal the jar with the lid. Store in the fridge for up to 7-10 days.