Ingredients
Base Ingredients
- 3 egg yolks
- 2 tsp Dijon mustard
- 1 tbsp apple cider vinegar
Oil
- 1 ⅓ cups light-tasting olive oil
Finishing Ingredients
- 2 tbsp lemon juice
- ¼ tsp salt
Instructions
- Combine the Base Ingredients: Place the egg yolks, Dijon mustard, and apple cider vinegar into the bowl of a food processor. Secure the lid but leave the central opening uncovered for adding oil.
- Slowly Drizzle in the Oil: Start the food processor on medium speed and slowly drizzle in the light-tasting olive oil through the opening, beginning very gradually with drops to allow the emulsion to form properly.
- Increase Oil Flow as It Thickens: As the mixture thickens and lightens, gradually increase the oil flow rate while maintaining a steady and controlled drizzle until all oil is incorporated.
- Add Lemon Juice and Salt: Once the mayonnaise reaches a creamy and stable texture, add the lemon juice and salt for flavor.
- Blend to Finish: Blend the mixture for a few more seconds to combine all ingredients thoroughly and achieve a smooth consistency.
Notes
- Use light-tasting olive oil to avoid a strong olive flavor that can overpower the mayo.
- Ensure the oil is added slowly at first to create a stable emulsion.
- Mayonnaise can be stored in an airtight container in the refrigerator for up to one week.
- Adjust the lemon juice or salt to taste if desired.
- This recipe is suitable for keto and low-carb diets due to its high-fat, low-carb content.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending
- Cuisine: American
- Diet: Low Carb
