Olive Oil Mayo

This is what happens when your daughter-in-law and oldest son are doing Whole30 for the month of January... However, the recipe from "Well Fed" cookbook states; "You'll never consider store-bought again." Now there are a few MUSTS with the recipe; the olive oil brand. Valerie suggested Bertolli brand, extra light. Do NOT use extra-virgin, cold pressed; or you will have a failure on your hands... Also, FRESH lemon juice; you can freeze the leftovers. Lastly, the raw egg... Valerie chose to pasteurize her eggs and I being forever 52 did not. Should it not be the other way around? At the very least rinse the egg shell before using! Valerie used a hand immersion blender and I did too the first time. I am considering my food processor next time around; as my hand blender got really hot and tired. (Yes, for me the food processor worked better.) Also, you can turn this whipped beauty into the most luscious salad dressings. Check out at the end of Ingredients and Directions under Recipe Suggestions.

Ingredients:

• 1 large egg
• 2 tablespoons fresh lemon juice
• 1/4 cup plus 1 cup light olive oil
• 1/4 teaspoon dry mustard
• 1/2 teaspoon salt

Directions:

The magic of mayo is it an emulsion: The oil and egg plus lemon create a colloid. As a result; you need to bring all your ingredients to room temperature.

In a blender or food processor, break the egg and add the lemon juice. Put the lid on your appliance and allow the egg and lemon juice to come to room temperature together, at least 30 minutes and up to 2 hours.

Once the egg and lemon juice have reached room temperature; add the mustard and salt and 1/4 cup olive oil. Blend until combined.

Now the exciting part. Your mission is to incorporate the remaining 1 cup oil by pouring very, very slowly. You want the skinniest drizzle; this takes about 2-3 minutes. Now is the time to put on some tunes...

The liquid will begin to emulsify and the mixture will start to resemble mayo, only more beautiful.

When all the oil is incorporated transfer to a container with a lid. The mayo will expire when the egg was to expire...

Recipe Suggestion:

Ranch Dressing

1/4 cup mayo

1 clove garlic, minced

1/8 teaspoon paprika

2 tablespoons fresh parsley, minced

1/2 teaspoon fresh lemon juice

fresh pepper to taste