Yield: 3/4 cup
2 egg yolks
2 tbsp fresh lemon juice
1/2 tsp Dijon mustard
1/8 tsp sea salt
3/4 cup extra virgin olive oil *
dash of fresh cracked pepper
1/4 tsp celery seeds
1 tbsp whey (optional) **
In the bowl of a food processor, combine egg yolks, lemon juice, Dijon and sea salt. Turn on the food processor until ingredients are combined, approx 30 seconds. Continuing to blend, stream olive oil through the food processor spout drop by drop while the motor is running. It is important that the oil is added very slowly. It should take approx 1 minute to pour the oil into the processor. Once 1/2 cup of oil has been added, oil may be added at a slightly increased speed. After drizzling in the oil, add pepper and celery seeds through the spout of the food processor while the motor is running.
Store mayonnaise in an airtight glass container in the refrigerator. Chill thoroughly before use. Mayonnaise will thicken during the chilling process.
* Shop for an extra virgin olive oil that is light and buttery. Many times olive oil farmers sell at local farmers’ markets, which enables a discussion directly with the farmer about which oil will be the mildest choice for a mayonnaise. If the flavor of olive oil is too strong, unrefined sunflower oil may substitute for 1/2 or the entire cup of olive oil.
** Lacto-Fermented Option – After making basic blender mayonnaise, stir in whey. Store in an airtight container for 7 hours at room temperature before transferring to refrigeration. Fermentation will extend the mayonnaise shelf life from several days to a month or more.
xo – Organic Spark