Here's what you'll need:
Critical tip - all ingredients at room temperature.
- 1 egg (I buy mine at my farmers market. You really can smell and taste the difference. Eggs laid by happy, free range chickens do taste better.)
- 2 Tablespoons lemon juice (I juice lemons and freeze for future use making it easier. It thaws pretty fast and it also needs to be at room temperature for this recipe.)
- 1 1/4 cup olive oil or avocado oil (You can add white truffle oil to use with your homemade steak fries if you want to get fancy.)
- 1/2 teaspoon dry mustard (I love and use Simply Organic brand which you should be able to find in the spice section of your grocery store or at Target in little green boxes and or glass bottles. The dry mustard is the magic ingredient for this recipe.)
- 1/2 teaspoon salt (Order Omnivore online or if you can find it at your local grocer)
In a ball glass jar or small bowl using an emulsifier or a mixer, whip/blend the egg and lemon juice. Very slowly, gradually add the remaining ingredients including the oil. Blend and whip until a fluffy, creamy white traditional mayonnaise consistency.
Meal idea: I sautéed free range chicken breast meat from Trader Joe's with chopped garlic, diced shallots, Turmeric and curry in a small caste iron skillet. I added some homemade mayo and served on a bed of baby mixed greens and green onion.
Bon Appetite!
