Makes about 1 ¼ cups
This recipe is the result of combining techniques from The Fannie Farmer Cookbook and Nourishing Traditions.
1 cup high-oleic sunflower oil
1 large egg + 1 large egg yolk
1 teaspoon Dijon-style mustard
¼ teaspoon unrefined sea salt, finely ground
2 tablespoons white vinegar
1 tablespoon whey (strained from plain yogurt or other plain cultured dairy product), optional
Have all ingredients room temperature (about 70 degrees F). In the pitcher of a blender combine ¼ cup of the oil, eggs, mustard, and salt. Turn the blender on low speed. In a slow, thin stream add the remaining ¾ cup of oil. Stop the blender. Use a rubber spatula to scrape down the sides of the pitcher. Add the vinegar and optional whey. Pulse on low speed until incorporated, about 1 minute.
Store tightly covered in the refrigerator. Use within 1 week if you have omitted the whey. Goof-Proof Mayonnaise will keep for 2 weeks with the addition of whey.
Substitute extra-virgin olive oil for the high-oleic sunflower oil. Add one clove of peeled garlic to the pitcher of the blender along with the ¼ cup oil, eggs, mustard, and salt.