Extra Creamy Mayonnaise

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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. 

Extra Creamy Mayonnaise

Serves 18 (1 Tbsp. servings)
Prep: 10 min
Cooking: 5 min 
Total: 15 min
Beginner 

Ingredients: 

2 Egg yolks

1 Tbsp. Dijon mustard 

1 Cup avocado oil 

3 Tbsp. lemon juice, fresh

Salt, TT

Black pepper, TT

Method Of Prep: 

  1. Set up your food processor with the standard blade. 
  2. Gather and measure ingredients.
  3. Add yolks, Dijon, lemon juice, salt, and pepper.
  4. 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.
  5. Blend until oil incorporates and it thickens.
  6. Taste and adjust seasonings as needed.
  7. Store refrigerated in an airtight container for up to two weeks.          

                

Nutrition Facts: 
Calories- 118
Carbs- 0 g
Protein- 0.3 g
Fat- 13 g