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.
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!
Ingredients
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.
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