If I had known this was going to be so easy I would have started making my own mayonnaise years ago! I never really liked store-bought mayo and shudder thinking about all the crap that’s in it now. This was simple, quick, tasted good and it’s all natural! Woot!
I found the recipe awhile ago and pinned it meaning to make it. I finally got around to it. I know there are others out there like me who pin hundreds of things and they just sit there. Well I vow to cook, create, read more things that I have pinned this fall! Anyhoo, the recipe, right. I adapted it from the recipe I found on Easy Peasy.
1 room temperature egg (use pastured or at least organic)
1 ¼ cup extra light olive oil
½ tsp. dry mustard
2 T. room temperature fresh squeezed calamanci juice (or lemon juice)
½ t. salt
Add the egg, ¼ cup of the olive oil, mustard, calamanci juice and salt to your awesome Vitamix or blender. Blend for about 30 seconds. Next, with the Vitamix still on, pour the remaining 1 cup light olive oil very, very slowly. It should take a few minutes to drizzle the entire cup in. Refrigerate immediately. I think it should last as long as the eggs do.