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Prep 2 mins
Cook 0 mins
This is from "The Natural Gourmet" by Annemarie Colbin. It's supposed to be foolproof, and I guess it must be because it came out right for me the first time. If you don't like the idea of using all extra virgin olive oil then you can follow the original recipe's recommendation of 3/4 cup cold pressed soy or sunflower oil and 1/4 cup extra virgin. This isn't going to come out white, btw.
- Combine egg, mustard, salt, juice, and vinegar in a blender.
- Blend for 30 seconds or until well mixed.
- Run the blender at low speed and add the oil very slowly.
- Once the mixture emulsifies (about the last 1/3 cup of oil) you can add the oil more quickly.
- Put into a jar and refrigerate.
This works quite well. I only had limes rather than lemons but it made very little difference to the taste. Thanks Angela for a good reliable recipe.
I just made this and the taste is great. I used rice vinegar and extra light olive oil. I had to look up whole grain mustard, it's just mustard with some whole mustard seeds in it and luckily I had some of that. It's very tasty but it didn't come out as thick as I expected. Maybe it will thicken up as it chills in the fridge.
So cool! I've never made homemade mayo before, it was so easy and I liked adding the oil and watching it emulsify. Also much tastier than the store bought stuff!