This is a basic mayonnaise recipe I have used for many years. Dr. Paul and I absolutely love the flavour and the health benefits of using the olive oil (omega 9) and the free run eggs (omega 3). When making, I usually double the recipe, as we use quite a bit of it in our salmon salad mixture, which sits upon a bed of green salad and our chicken salad mixture, also upon a fresh crunchy bed of either spinach of salad greens.
Some people have difficulty doubling this recipe as it may get thick too fast. I have never had that problem. Just take your time and go drop by drop with the olive oil, especially at the beginning of the process. As you move along and your mixture starts to thicken and look more like mayo, you can go to a slightly faster stream of olive oil. Speaking of oil, I much prefer the taste of the refined unflavored olive oil, as the extra virgin olive oil has way too strong a flavour for us and tends to dominate the outcome - and does not really taste like mayo should. I find that this recipe tastes even better than Hellman's Olive Oil Mayo - ummm yummm yummm. If you prefer it to taste more like Miracle Whip, then add extra honey, lemon juice and Dijon and away you go.
As I mentioned, I use this mayonnaise as a basis for many different salad dressings - mostly salmon and chicken. But it is also excellent in egg salad too! It is really hard to find a healthy mayonnaise out there in any jar or in any supermarket for that matter - the ones in the health food store have either toxic soy or poisonous canola oil in them and we DO NOT use canola oil or soya in our house. I am sure Dr. Paul will write a blog about that sometime in the near future.
Another variation is to add garlic, basil, oregano, cilantro and a bit of parmesan cheese (if you do cheese/dairy) - or any combo of these - to make an Italian mayo.
1 whole egg (we use free run), at room temperature (very important)
1 egg yolk (again we use free run), at room temperature
1 tsp. Dijon-type mustard
1 ½ Tbsp freshly squeezed lemon juice
½ tsp. of unpasteurized honey (if you prefer a little less sharpness, increase to 1 tsp.)
2 Tbsp unflavored whey protein powder, optional
1 cup Bertolli Classico olive oil (mild taste, refined, orange label)
Generous pinch of pink Himalayan sea salt
In your food processor, place egg, egg yolk, mustard, salt, honey and lemon juice and optional whey. Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids by the drop, add olive oil with the motor running drop by drop. Be patient - it takes time to start thickening. Put on some good music on your ipod and relax. Taste and check seasoning. You may want to add more salt, mustard, honey and lemon juice.
If you have added whey (I always do), let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. The benefit of adding the whey is not only increased protein, but your mayonnaise will keep for several months, unlike regular homemade mayonnaise, and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.
May your taste buds soar with this Healthy Eating Recipe and blessings to you in your healthy happy kitchen.