Goof-Proof Mayonnaise
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.
Begin with ¼ cup sunflower oil, eggs, mustard, and salt in the pitcher
Variation:
Garlic Aioli
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.
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So how long does this stay good in the fridge and have you used an immersion blender? Just seems like easier cleanup than my big blender. Never made mayonnaise but I may need to
Hi Darcy!
It keeps about 2 weeks if you use the whey- otherwise use it up within 1 week.
My immersion blender doesn’t do the trick, but I have heard of some that will! Perhaps yours…
If you’re up for an experiment start out with the 1/4 cup oil, eggs, mustard & salt using the immersion. If this initial mixture doesn’t emulsify within about 30 seconds switch over to the big blender to add the rest of the oil. If it does emulsify (hooray!) proceed with slowly adding the rest of the oil.
I hope this helps!
Talk to you soon-
well may need a trip to the store to get some whey and sunflower oil then. Thanks Dori. Also, great getting to visit with you the other night.
Thank you for sharing your mayonnaise/aioli recipe!
You’re welcome!
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Hi Dori,
Does this recipe hold up if doubled or tripled?
Thanks,
Rhonda
Thanks for the info Dori. I raise hens so I’m going to give this a go with my fresh eggs
Hooray!