Homemade Dill Mayo

Prep time: 10 min
Cooking time: none
Here’s a great way to have some lipase in a really yummy way: homemade mayonnaise.

Ingredients:
1 egg plus 1 egg yolk, at room temperature
1 teaspoon or more mustard, Dijon-type is best
1 1/2 tablespoons lemon juice
1 tablespoon of whey (optional)
3/4 to 1 cup extra virgin olive oil, expeller-expressed sunflower oil, or a combination
Salt to taste
Several sprigs of fresh dill, chopped

Directions:
1. In food processor or mixer place egg and egg yolk, mustard, salt and lemon juice, and optional whey. Process till mixed, about 30 seconds.
2. With the motor running, add oil little by little to create an emulsion.
3. Taste and check seasoning, you might want to add more salt or lemon juice.
4. Add dill and mix again.
5. If you’ve used whey, let mayo sit at room temperature overnight before refrigerating. Mayo will keep for several months this way. Without whey, mayo will keep for about 2 weeks.

* Mayo made in a food processor will have a runnier consistency than mayo made in a mixer.
* The choice of oil depends on your taste. Many people find the taste of olive oil too strong for mayo. I love it!

Tagged as: egg recipes, homemade mayo, mayonnaise, raw egg recipes