Ingredients
1 egg yolk (55c, .61k, 2.7p, 0f)
pinch salt
pinch white pepper
1/4t white wine vinegar
1t Dijon-style mustard (4c, .47k, .24p, .2f)
1C neutral oil (1909c, 0k, 0p, 0f)
Nutrition
Dish total 1968c, 1.08k, 2.94p, .2f
16 Servings ~1T
Per serving 123c, .07k, .18p, .01f
Directions
1) Gather a bowl, whisk, and damp rag. Place your bowl on the damp rag to help keep it in place while you whisk the ingredients.
2) Place egg yolk, salt, pepper, vinegar, and mustard in the bowl and start whisking.
3) As you whisk, at first, drizzle a little oil in the mix while you keep whisking. After a while start adding more olive oil but keep whisking. This should take only a few minutes if done by hand. The idea is to fully incorporate the oil into the mixture and keep whisking.
4) Once you have added all the oil and the mayo is properly emulsified, taste and adjust if needed with salt.
Diet
[x] Flexitarian + Omnivore
[x] Vegetarian (ovo-lacto)
[x] Gluten free
[x] Allergies: EGG
— with modification—
[x] Weight Maint (1t = 41c so use less)
[x] Vegain (replace egg yolk with 1/4C soy milk)
Comments
Mayo is meant to be a fat condiment that spreads smoothly, lubricates the mouth, and accents the food. Ratio is 1C oil to 1 egg yolk.
Do not use good quality olive oil for this condiment, the olive oil will be too flavorful (think “grass”) and will not taste good. Use a neutral oil.
Using an immersion blender instead of a whisk will work well just remember to tilt the bowl a bit so everything is combined.
Critical is to slowly add the oil and wait for it to combine before adding more oil.