Mayo'

Total Time: 7 hrs Preparation Time: 7 hrs

Ingredients

• 2 egg yolks
• 1 teaspoon dijon mustard
• 1 pinch salt
• 3/4-1 cup safflower oil (read *note) or 3/4-1 cup sunflower oil (read *note)
• 1 1/2 tablespoons lemon juice
• 1 tablespoon whey (i use the whey from nancy's plain yogurt)

Recipe

• 1 *note: my husband tested this recipe using extra virgin olive oil as indicated in the original recipe. he found the olive oil gave the mayonnaise an overly "olive-y" taste. he prefers the safflower or sunflower oil and will sometimes substitute a little bit of olive oil-roughly a ratio of 3/4 safflower oil to 1/4 extra virgin olive oil.
• 2 in a food processor, place egg yolks, mustard and salt. process the mixture until well blended, about 30 seconds.
• 3 with the motor running, <<slowly>> in a thin, steady stream, drizzle the safflower oil or sunflower oil through the feed tube. next, add the lemon juice and whey.
• 4 taste and correct seasoning if necessary. (usually the mayo will call for either more salt or more lemon juice or even both ingredients.).
• 5 allow mayonnaise to sit at room temperature, well covered, for 7 hours before refrigerating.