A little salt and apple cider vinegar whisked in after it's emulsified rounds out the flavors, and it's a good starting point for many different types of salads. Here are three preparation methods, with tips at the end. Makes a little over 1 cup. Keeps 5-7 days.
1 large pastured egg, room temperature
1/2 tsp freshly squeezed lemon juice, room temperature
1/4 tsp dry mustard (I use Colman's)
1 c extra light olive oil
1/4 tsp apple cider vinegar
1/4 tsp + 1 small pinch kosher salt
Method 1, Immersion Blender: In a pint measuring cup, put in the egg, lemon juice, mustard and olive oil, in that order. Put the blender down at the bottom of the cup and blend on high for about 10 seconds until it starts to emulsify, then slowly work your way to the top of the oil, about 30 seconds total. If there's still a little un-blended oil at the top and you're worried about the blender splattering mayo everywhere, just use a whisk to finish incorporating the last little bit of oil. Add the salt and vinegar, and whisk to thoroughly blend. This is the easiest and fastest method, and foolproof.
Method 2, Whisk by Hand: In a small bowl, whisk the egg, lemon juice and mustard together until thoroughly incorporated. Whisking briskly, very slowly drizzle in the oil a drop at a time, incorporating each time before adding the next drop. Continue to whisk (think of Julia Child doing this by hand for years!) adding just a few drops at a time, until it starts to thicken, lighten in color, and take on the consistency of mayonnaise ~ emulsifying ~ then continue whisking while you drizzle the rest of the oil in. Whisk in the vinegar and salt last.
This method takes the longest, but it's pretty foolproof also.
Method 3, Blender: Blend the egg, lemon juice and mustard together for a few seconds until thoroughly combined. With the blender still on, add one drop of oil at a time, following the same instructions in Method 2, blending instead of whisking.
With any of these methods, you can use the mayonnaise immediately, but it does thicken up even more after about 30 minutes in the refrigerator, to the consistency of commercial mayo. Keep it stored on an upper shelf towards the back of the refrigerator, where it's coldest, and it will last closer to 7 days rather than 5.
Tips for Mayonnaise Success
- Pastured egg whites are much thicker than caged eggs and in addition to health benefits, will give you a better mayonnaise.
- If the egg is even the slightest bit chilled from the refrigerator, you'll have problems. Take the egg out the night before, or immerse it (in the shell) in warm tap water for 10 minutes before using.
- Add the vinegar and salt last so you can adjust the amounts to your taste.
- Your mixing cup or bowl must be dry, dry, dry. Not a drop of water anywhere.
- Use dry, powdered mustard instead of wet.
- Use a light, less flavored olive oil for more neutral taste and base. Not EVOO.
- If you use any other salt than kosher, cut it down to just a couple of pinches.
- Vitamix blenders run hotter than regular blenders and may cook the egg.
- For regular blenders, like my Kitchen Aid, use the Blend button.
- Keep the blender turned on, don't pulse.