A delicious homemade mayonnaise bursting with nutrients
1 egg yolk
1 whole egg
2 tbsp lemon juice
1 tbsp whey (optional)
¼ tsp sea salt
1 cup extra virgin olive oil
Blend all the ingredients except the oil in a food processor. With the motor running, slowly add the oil to achieve a thick creamy consistency. Taste and adjust salt or lemon juice if necessary.
For a sweeter mayonnaise, use macadamia oil instead of olive oil. You can also substitute some or all of the olive oil if its flavor is too strong.
If you added the whey to the recipe, leave it to sit at a cool room temperature, well covered, for 6 hours before putting it in your refrigerator.
Will keep for about 2 weeks in the refrigerator, or for several months if whey was added.
Homemade mayonnaise is rich in important nutrients, making your sandwiches and salads delicious as well as easily digestible. It is completely different to store-bought, pasteurized, dead, bottled mayonnaise.
From the Grow Youthful Recipe e-Book by Grahi