You can use whole eggs in this recipe, not just yolks as is usually done.
- 1 egg
- 1 cup oil
- 1/8 teaspoon salt
- 1/8 teaspoon white mustard
- 1 Tablespoon vinegar or lime juice
- 1 1/2 teaspoons Dijon mustard
Place all ingredients into a jar or mixing vessel with high sides.
Mix thoroughly with an immersion blender, until all ingredients emulsify an look like mayonnaise. Normally for this small quantity, between 30 seconds and one minute.
Voila, you have the simplest way to make mayonnaise at home. If you are worried about using raw eggs, which is necessary, Google how to pasteurize eggs–which can be done quickly in the microwave too 🙂
SUBSTITUTES and changes. You can use plain yellow mustard instead of Dijon. Mustard is used, not for flavor, but to emulsify the egg and oil-and skip it emulsified without separating. OLIVE oil can be used, in combination with whatever healthy cooking oil you have chose, try 1 part olive oil to two parts cooking oil to begin. All olive oil can be a bit overwhelming, depending on the oil. Adjust salt to taste. Adjust pepper to taste, or omit, to taste.
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