Mayonnaise - Healthy Condiment, Dip or Sauce
This is easy and healthy, fresh mayonnaise and will make about 1/4 cup (and depending on how much water you add, if you add).
Equipment
- blender or Magic Bullet blender
Ingredients
- 2 large egg yolks
- 1-2 tsp olive oil
- 1 Tbsp Dijon or regular mustard
- 1 tsp white vinegar or lemon juice
- 1 tsp raw honey
- 1/8 tsp salt
- water (optional - depending how how thick you want your mayonnaise)
Instructions
- Pull out/measure your ingredients at room temperature.
- On stove: setup a heat-safe bowl over a pot of water filled up about 1/3 to 1/2 way up the pot. Add two egg yolks and whisk together in the bowl.
- Turn stove pot on medium heat. Keep whisking (or stirring) egg yolks until they turn from liquid to small pieces (like the start of scrambled eggs), so you temper the eggs that started out as raw yolks you shouldn't eat without tempering or cooking. Tempering also helps the mayonnaise texture, and the process change happens quickly so it's good to watch and stir. When you start to see small egg yolk pieces, take the heated pot off the stove and keep stirring, so your eggs don't scramble.
- Add room temperature dijon mustard and quickly whisk in to slow the heat process. Mix in oil, salt, and honey. Alternatively you can add your eggs yolks to your blender with the other ingredients, and pulse on the machine.
- This is when you can decide if you want to add any water to thin out.
- Use and refrigerate your mayonnaise. Tip: Cool in fridge to help set consistency. You can leave in fridge for about a week or freeze to last longer.