Full of beautiful healthy fats & is so deliciously creamy. It is the best mayonnaise I’ve ever had!
Makes about 2 cups.
Use a wide mouth mason jar that fits the head of your immersion blender. Place 2 large egg yolks, 2 teaspoons of dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoon fresh lemon juice, 1/2 teaspoon of salt, 1/4 teaspoon fine black pepper into the jar. Pour 1.5 cups (360ml) of olive oil on top and let it settle for 20 seconds.
Place the head of the immersion blender at the bottom of the jar and turn it on high speed (do not pulse). As the mayonnaise starts to thicken, gentle tilt & move the head of the immersion blender until the mayonnaise is thick and combined.
Add 1-2 probiotic capsules and mix in. Cover the jar loosely with a lid or a cloth & let it sit on the kitchen bench for 8 hours. This is essential in order to activate the enzymes that will keep your mayo fresh. Refrigerate after 8 hours.
You could skip the probiotic step but your mayo won’t keep for as long (maximum 5 days)- just put straight into the fridge after blending.
Optional- to make aioli add 1 clove of crushed garlic and freshly chopped herbs of your choice.
I’m not 100% sure how long it will keep in the fridge because mine normally gets eaten within about 1-2 weeks. I’d say maximum 3 weeks but use your own judgement 🙂