I will never buy store bought mayonnaise again! My long-time favorite has been Best Foods – great because it has wonderful flavor and is gluten-free – not so great because it is made with soy and preservatives. I gave this Vita-Mix mayonnaise a whir – literally – and came up with what I think is well-balanced mayo. I know a lot of people have a texture issue with this condiment…I wish I did…my thighs would be smaller, but I love the stuff. I like to toss in some of my favorite ingredients to produce Garlic Dill Aioli, or use it as the base for a tangy Tartar Sauce. Mostly, I love that I am aware of all my ingredients.
A note on using raw eggs: My research shows that about 1 in 10,000 people get sick from a raw egg, although I recently saw the number as high as 1 in 30,000. Just make sure your shell is intact and it’s been properly refrigerated and you should be fine. If you’re pregnant, I personally wouldn’t eat anything that contains raw eggs, but that’s me.
Prep time: 1 minute
Total time: 1 minute
Yield: about 2 1/2 cups
1 1/2 tsp. salt
1/4 c. lemon juice (strained)
1 3/4 c. extra lite olive oil
- Place eggs, salt and lemon juice and salt into the bowl of the Vita-Mix is that order.
- Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High.
- While machine is running, remove the lid plug and slowly pour oil in a thin steady stream over the course of 60 seconds, then turn machine off. Seriously, count it out or watch a clock. You don’t want to have any oil left over after a minute, but if you do, you can whisk it in once you remove it from the bowl.
- Remove to an airtight container (kind of a pain – using a skinny spatula works best), and use it within 2–3 weeks. Crazy good.