Julie G wrote:Love this, JML!
I'll share my no-fail mayo that takes 15 seconds to make- literally, once ingredients are combined.
1 cup of extra virgin olive oil (I use a high polyphenol variety, but a milder version is OK.)
1 pastured egg (Wash the shell with soap and water beforehand to avoid salmonella contamination.)
1/2 lemon or lime
Pinch of salt
Combine all ingredients into a tall cylindrical container. I use the one that came with my immersion blender. This matters because successful mayo is the result of a chemical reaction and all ingredients need to be in close proximity. Start by pouring in your EVOO, then adding one egg. Scantly squeeze the juice of a half lemon or lime (avoiding seeds) and add in a pinch of salt. Place an immersion (stick) blender into the very bottom of the container and blend for 15 seconds. This is important. If you turn the blender on before it touches the bottom of the container, your mayo can fail. If you carefully follow instructions, I promise perfect no-fail mayo every time.
Julie, how long does the mayo last refrigerated? I would like to try this recipe, sounds easy & yummy!