Homemade Mayo Recipe
Since raising chickens I have been making my own mayo I wouldn't make this with store bought eggs. Store bought eggs can be over a month old before they even hit the store shelves. I usually make mine with an egg fresh from the hen but any farm fresh egg would due.
I have read of some people having trouble making mayo and though I never have two things that seemed to help the process are making sure your egg is at room temperature and making sure that you add the oil slowly. You can also use an immersion blender to blend all your ingredients together.
I make a small batch and it only takes about 5 minutes to do. In the summer when we have lots of fresh chives I like to chop up a bunch and throw those in too. It gives a little extra flavor that goes great with just about anything, especially burgers on the grill!
1 large egg
2 tsp. Dijon Mustard
1 tsp. White Wine Vinegar
1/2 tsp. Sea Salt
1 Cup grapeseed Oil
Fresh chives, chopped, optional
Place egg, mustard, vinegar and salt in a food processor and begin blending. VERY slowly add the grapeseed oil in a thin steam until well blended. Stir in chives.
That's it! Fresh mayo! Store in the refrigerator for up to two weeks. I have had mine in the refrigerator longer than that with no problem.