|Fresh Free Range Chicken Eggs|
Does making mayonnaise seem daunting?
You can rest easy! Here is the easiest mayo recipe ever!
2 free range fresh chicken eggs (be picky & know your sources, you’ll be serving these raw)
2 cups olive oil
Pinch of unrefined sea salt
|Pour Olive oil slowly while
food processor is on high.
Put eggs in food processor. Put olive oil in a quart jar (or something else that is easy to pour out of). Turn the food processor on and allow to whir on high while slowly pouring in the oil. This should take about 2 minutes, so it’s a small stream of oil that you are pouring out. When the oil is all added, sprinkle in the salt while the food processor is still running. Allow to whir for a few seconds and now you have mayo!
Store in the fridge for up to 2 weeks.
According to Nourishing Traditions, you can add 2 tablespoons whey to this recipe, allow it to sit at room temperature for 7 hours and then refrigerate. Mayo will last a couple months this way.
|Add a pinch of salt at the end.|
If mayo is too runny:
- Try a lower quality olive oil. Mayo from dark extra virgin olive seems to be runnier.
- Start with room temperature eggs. Sometimes this makes a big difference in making a better mayo
- Take more time pouring the oil. If it is dumped in too quickly it won’t emulsify.
|Beautiful healthy mayonnaise!|
For more easy recipes check out my 5 Ingredient Recipe Index