Although this isn’t craft related, it is DIY related. The recipe and video on how to make this delicious mayo are listed below:
My Bitchute Channel: https://www.bitchute.com/channel/R28YVvOPMfi4/
Video for this recipe below:
- 1 C light olive oil
- 2 tsp apple cider vinegar
- 2 tsp lemon juice
- 1 whole egg
- 1 egg yoke only
- 1/2 tsp ground dried mustard powder
- 1/2 tsp salt
- 1 tbsp Liquid whey
- Put the eggs, lemon juice, mustard, vinegar, whey, and salt in the work bowl of the food processor or blender; process for 10 seconds or more, until creamy.
- With the food processor or blender running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.
- When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Add about 50% of the oil at this time.
- Then continue until the remaining oil are incorporated. You may not need to use all the remaining oil at this time.
- Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in additional drops of lemon juice or warm water to thin. The mayonnaise may be used at this point, or you can process in some of the remaining oil for a thicker sauce.
- Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week. The fresher the eggs used, the longer the mayonnaise will keep.
This can also be made with a tall vessel and a stick blender for easier cleanup.