This week you can snag a super deal at Publix on the Pompeian Olive Oil and use it to create an awesome recipe for homemade mayonnaise! This recipe is great as a base for salad dressings, deviled eggs, salmon salad and best of all on a BLT!
If you have a really strong arm you could hand whisk this recipe…I prefer to make it in my food processor. Also, if you don’t have coconut oil, you can substitute another cup of extra light olive oil – the taste will be a more rich, but will still be awesome!
2 Egg Yolks
1 Teaspoon Salt
1/2 Teaspoon Ground Mustard Seed
1 Tablespoon Fresh Lemon Juice
1 Cup Pompeian Extra Light Olive Oil
1 Cup Coconut Oil
- Before you begin melt a cup of coconut oil and then set it aside.
- Place the egg yolks in your bowl or food processor and blend them with your multi purpose blade.
- Next add the salt, mustard seed and lemon juice, blend till frothy…it will only take a few seconds in the food processor.
SLOWLY, very slowly, add your extra light olive oil to the egg mixture, you want to do this in a super fine stream. Notice the picture above…adding the oil will take several minutes. As you do this your mayo will begin to emulsify.
After you’re finished with the extra light olive oil, slowly add in the melted coconut oil. Notice how it’s looking more like mayo?
It should look like this when you’re done!
You can fill 2 pint size mason jars with your mayo. Jar it and then let it sit on the counter for 8-12 hours. Allowing the mayo to sit out gives the acid in the lemon juice time to kill off any bad bacteria that could be lurking in your raw eggs. Its totally safe & will actually extend the “shelf life” of your mayo. You can easily keep this in your fridge for 10-12 days if you let it sit out first. Enjoy!! (Thanks, The Art Of Living Naturally!)
Have you made Homemade Mayonnaise?