Mayonnaise
Top any sandwich with this homemade spread. It makes the perfect take-along condiment for summer picnics.
Ingredients
- (6 large) pasteurized egg yolks
- 45 ml (3 Tablespoons) fresh lemon juice
- (2 ½ teaspoons) dry mustard
- (½ teaspoon) Dijon mustard
- (½ teaspoon) kosher salt, optional
- 360 ml (1 ½ cups) 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
- 180 ml (¾ cup) 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 ) pasteurized egg yolks
- (1½ Tablespoon) fresh lemon juice
- Tablespoon (1½ Tablespoon) dry mustard
- Tablespoon (¼ Tablespoon) Dijon-style mustard
- Tablespoon (½ Tablespoon) kosher salt, optional
- 180 ml (¾ cup) 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 of ingredients with the egg yolks should just cover the top of the blades.
