Mayonnaise is the base for many sauces, condiments, and dressings. You can even use it to thicken soups! It also happens to hold a place near and dear to my heart, as a child I would regularly be found making mayonnaise and tomato sandwiches. You will find many traditional mayo recipes call for a whole egg or maybe an additional yolk in addition to the egg. Using only yolks here makes this mayonnaise extra creamy and rich. It also makes it a hint yellow in color. If you want your mayonnaise to be whiter or not so rich, feel free to only use one egg or a whole egg plus a yolk.Â
Extra Creamy Mayonnaise
Serves 18 (1 Tbsp. servings)
Prep: 10 min
Cooking: 5 minÂ
Total: 15 min
BeginnerÂ
Ingredients:Â
2 Egg yolks
1 Tbsp. Dijon mustardÂ
1 Cup avocado oilÂ
3 Tbsp. lemon juice, fresh
Salt, TT
Black pepper, TT
Method Of Prep:Â
- Set up your food processor with the standard blade.Â
- Gather and measure ingredients.
- Add yolks, Dijon, lemon juice, salt, and pepper.
- Start the food processor. Through the hole in the top start slowly pouring a steady stream of oil into the processor. If you start to see a lot of oil building up on the sides you are pouring too quickly.
- Blend until oil incorporates and it thickens.
- Taste and adjust seasonings as needed.
- Store refrigerated in an airtight container for up to two weeks.     Â
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Nutrition Facts:Â
Calories- 118
Carbs- 0 g
Protein- 0.3 g
Fat- 13 g