Magic Mayonnaise

What's so magic about this mayonnaise? In a nutshell, it's so fast and easy, it practically makes itself. No joke. All you need is a pint mason jar and a stick blender, and you'll be able to astound yourself with how magically you can make mayonnaise with good oils, good eggs, and lacto-fermentation to naturally preserve it.


The recipe:

1 egg, plus 1 additional egg yolk, AT ROOM TEMPERATURE and from a trusted flock
1 tsp sucanat
1.5 tsp raw cider vinegar
1/4 tsp sea salt
1 tsp whey (the liquid that separates from yogurt)
1/2 c light-flavor olive oil
1/2 c sunflower oil

Wash the eggs well, and set them out to come to room temperature.
Put all the ingredients except the oil into a wide-mouth pint mason jar.



Put a stick blender into the bottom of the jar.
Pour the oil into the jar, alongside the stick blender. The idea is to have the oil in a layer above the rest of the ingredients, and not pushed to the bottom by putting in the blender last.



Turn on the stick blender, and, holding it at the bottom of the jar (don't move it up and down!) count to 12. As you're counting, you'll see the magic starting to happen below the oil!



Once you get to 12, you can then begin moving the blender up and down in the jar to get the rest of the oil incorporated. You should be done in about 30 seconds, tops.



Put the lid on your jar, and sit it on the counter at room temperature for at least 7 hours. This allows the lactic acid-producing cultures from the whey to develop and preserve the mayonnaise so that it will keep longer in the refrigerator.

That's it! 30 seconds and a stick blender, and BAM! MAYO!


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