Making mayonnaise at home couldn’t be easier if you have one of those food processors that drips in liquid. It takes just a few minutes. Here’s my recipe.
I put into my food processor:
2 egg yolks at room temp
2-3 tbsp WATER kefir
juice of 1 lemon
1 tsp ground mustard
1/2 tsp pepper
generous pinch salt
Blend it until mixed well.
Then into the processor’s drip hole I pour
1/2 c sunflower oil
1/2 c olive oil
It drips through, makes perfect creamy mayo, and then I taste and adjust seasonings.
I made some tonight for tuna and thought I would have some to save, but it was all used. So make a double batch.
The coolest thing about this is that if you leave it on the counter about 7 hours, the beneficial bacteria in the water kefir have a chance to proliferate. (You could also use live whey, but I’m going dairy free for a while.) This not only improves the nutrition of the mayo, but also makes it last longer than traditional homemade mayo would. This will keep up to 3 months in the fridge.