Safe Homemade Mayonnaise
With this version of mayo you don’t need to worry about the raw eggs like in the most homemade mayonnaise recipes. I always prefer to use soft boiled eggs, the taste is the same, but there is no risk of getting salmonella infection, even though the chances are pretty slim. I also love using a combination of refined sunflower and extra virgin olive oil for my mayo; these oils give it nice smooth flavor, and not overpower one another.
- soft boiled eggs - 2
- Dijon mustard - 1 tablespoon
- white wine vinegar - 1/2 tablespoon
- sunflower oil - 3/4 cup
- extra virgin olive oil - 1/2 cup
- lemon juice - 1 tablespoon
- sugar - 1/2 teaspoon
- salt - 1/2 teaspoon
- In a measuring cup combine sunflower and olive oils, set aside.
- In a food processor place peeled eggs, mustard and vinegar. Process for 20 seconds.
- With the food processor still running start slowly pouring oil mix. Once you've added about half the oil, turn off the processor and season the mayo with salt, sugar and lemon juice.
- Then turn on the processor again and continue pouring the remaining oil until the mixture thickened.
- Adjust seasoning if needed.
- Store your mayonnaise in a sterilized jar in the fridge for up to 10 days.