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Chapter: Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section: Making Mayonnaise (Oil and Egg Based)
Recipe: NeanderThin Mayonnaise

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NeanderThin Mayonnaise
1 whole egg, at room temperature (plus 1 yolk for food processor)
1/2 teaspoon dry mustard
1/4 teaspoon salt (crushed sea salt is preferable)
1/4 teaspoon (preferably freshly ground) white pepper (optional)
1 1/2 tablespoons lemon juice (about 1 small lemon; 2 tablespoons
for food processor)
1 cup light olive oil (plus 1/2 cup for food processor)

1. Break egg into bowl of your blender or food processor fitted with steel
blade (if using processor add additional yolk). Add dry mustard, salt,
white pepper, and lemon juice (if using processor, add 2 tablespoons lemon
juice). Cover and blend 3 to 5 seconds.

2. With motor still running, remove plastic stopper from the cover of the
blender or the pusher from the food processor and begin adding olive oil
(if using processor, add additional 1/2 cup oil in a slow, steady stream
until all of the oil is used. Blend only until mayonnaise is thick.

3. Scrape mayonnaise into a glass container; cover and refrigerate (if the
mayonnaise is not to be used up right away). The mayonnaise will keep for
1 week.

From: NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy
      Body by Ray Audette
Included here with the author's permission.
book cover image