Mayonnaise
Top any sandwich with this homemade spread. It makes the perfect take-along condiment for summer picnics.
Ingredients
- 6 large pasteurized egg yolks
- 3 Tablespoons (45 ml) fresh lemon juice
- 2 ½ teaspoons dry mustard
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt, optional
- 1 ½ cups (360 ml) grapeseed oil
Directions
- Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to Variable 3. Blend for 10 seconds.
- While machine is running, remove the lid plug and begin pouring in the oil in through the lid plug opening, just a few drops at a time, until an emulsification begins to form. Continue pouring in a very slow, steady stream until completely emulsified and mixture thickens (this should take about 45 seconds.)
- Stop machine and stir in any oil sitting on top. Refrigerate in separate container and use within 2-4 weeks.
Chef's Notes
The first blend with egg yolks and liquid should just come over the top of the blades.
Ingredients
- 3 large pasteurized egg yolks
- 1 ½ Tablespoons fresh lemon juice
- 1 ¼ teaspoons dry mustard
- ¼ teaspoon Dijon mustard
- ¼ teaspoon kosher salt, optional
- ¾ cup (180 ml) grapeseed oil
Directions
- Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to Variable 3. Blend for 10 seconds.
- While machine is running, remove the lid plug and begin pouring in the oil in through the lid plug opening, just a few drops at a time, until an emulsification begins to form. Continue pouring in a very slow, steady stream until completely emulsified and mixture thickens (this should take about 45 seconds.)
- Stop machine and stir in any oil sitting on top. Refrigerate in separate container and use within 2-4 weeks.
Chef's Notes
The first blend with egg yolks and liquid should just come over the top of the blades.
Ingredients
- 3 large pasteurized egg yolks
- 1 ½ Tablespoons fresh lemon juice
- 1 ¼ teaspoons dry mustard
- ¼ teaspoon Dijon mustard
- ¼ teaspoon kosher salt, optional
- ¾ cup (180 ml) grapeseed oil
Directions
- Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to Variable 3. Blend for 10 seconds.
- While machine is running, remove the lid plug and begin pouring in the oil in through the lid plug opening, just a few drops at a time, until an emulsification begins to form. Continue pouring in a very slow, steady stream until completely emulsified and mixture thickens (this should take about 45 seconds.)
- Stop machine and stir in any oil sitting on top. Refrigerate in separate container and use within 2-4 weeks.
Chef's Notes
- The first blend with egg yolks and liquid should just come over the top of the blades.
