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Mayonnaise




Source of Recipe


"Nourishing Traditions" by Sally Falon


List of Ingredients




1 egg, room temp.
1 egg yolk, room temp.
1 t. Dijon-type mustard
1 1/2 T. lemon juice
1 T. whey (opt. )
3/4 - 1 C. olive oil or sunflower oil, or a mixture of both
generous pinch of sea salt


Recipe



In food processor, place egg, egg yolk, mustard, salt, lemon juice and whey. Process until well blended, about 30 sec. Add oil slowly while still running. Taste and check seasoning. You can add more lemon juice or salt to desired taste.
Poor into glass jar with lid(canning jar is good). If you've added whey, let the mayonnaise sit at room temp. covered for 7 hrs. before refrigerating.
With whey added, it will last for several months. Without whey, it will last about 2 weeks.