First, you need good eggs...really good eggs. From a farmer. A person you look in the eye. A person you chat with, shake hands with, a person who knows the names of your kids. My eggs came from a man named Larry. A sweet grandpa who one day even went out to the coop to get eggs for me. Hand washed them, while my kids chased his chickens. A man who hand washes every milk jar in front of a sunny window to make sure each customer big and small gets the freshest safest glass of milk. I love this man! I trust these eggs, I eat them raw. And yes, real mayo contains raw eggs...per say. Technically, in the traditional recipe for mayo and other things like key lime pie, the eggs are added to an acidic substance which "cooks" the eggs.
On top of good eggs and good oil, this mayo is lacto-fermented with whey. So you get a probiotic punch on top of a moist sandwich or perfect chicken salad. This recipe has changed my perspective on mayo, just like when I switched from light "buttery" spread to real butter. And well judging my the name of my blog, you can guess my opinion on butter! You can slather this stuff up, make salad dressings, salads, whatever and never even consider ordering "light mayo" again.
Here is the recipe from Nourishing Traditions: (I ususally do it 4-5x depending on how many eggs and oil I have, it will keep up to 2 months in the fridge)
1 whole egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon of dijon mustard
1 1/2 tablespoons of lemon juice
1 tablespoon of whey
3/4-1 cup of extra virgin olive oil or expeller-pressed sunflower oil or a combination (you need to do this part to taste, I have landed on 1/2 evoo 1/2 sunflower oil)
a generous pinch of salt
|Look at the color of those yolks!|
Love and Butter (and Mayo),