Just made some home made mayonnaise. If you have never had fresh mayo, it will knock your socks off.
Blend 1 egg white (3 T liquid egg white) - but not right out of the fridge, let it warm up a bit, 1/2 t salt (I've used truffle salt, smoked salt, regular salt), 2 t cider vinegar or lemon juice, and 1/2 t dry mustard (or whatever you have in the fridge) for about 30 seconds. Slowly add, as in drizzle in, 1/3 c olive oil and 2/3 c grapeseed oil (or 1 c mix of vegetable oil of choice - sesame, safflower, sunflower, flax, avocado) until thickened about 3 minutes. Start at a low speed and increase it a few notches.
Takes less than 5 minutes. But do know it doesn't last as long as store bought. You only have a few days to use up. Enjoy.
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