Meyer Lemon Juice and Olive Oil Mayonnaise
 
Prep time
Total time
 
If you refrigerate your oil, allow several hours for it to come to room temperature.
Author:
Recipe type: Condiment
Serves: 32
Ingredients
  • 4 large or 5 small egg yolks
  • 3 to 4 tablespoons Meyer lemon juice (or regular lemon juice)
  • 1 tablespoon apple cider vinegar (or omit lemon juice and use 4 tablespoons apple cider vinegar only)
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 cup regular olive oil
  • 2 cups extra light tasting olive oil
Instructions
  1. Separate egg whites and yolks. (If you wish, place whites in a small container, cover, and refrigerate or freeze for other use, such as to add to scrambled eggs.)
  2. Place egg yolks and lemon juice in bowl of your food processor fitted with the metal blade. For best results, allow 30 to 60 minutes for eggs to come to room temperature.
  3. Add the dry mustard, salt, and 1/4 cup of the regular olive oil, and process 2 minutes. With processor still running, pour remaining 1/4 cup regular olive oil into the small pusher tube (the insert with the tiny hole), and allow the oil to drip into the bowl.
  4. Continue to add oil to the pusher tube, 1/4 to 1/2 cup at a time, until all the oil has been incorporated.
  5. Place mayonnaise in a quart jar or two pint jars, cover, and refrigerate.
  6. To rescue "broken" mayonnaise: If your mayonnaise doesn't thicken or loses its thickness, transfer it to another container and start over with an empty food processor bowl. Place another 2 egg yolks, 1 tablespoon lemon juice and 2 tablespoons oil in the bowl. Process for 2 minutes, then pour in the runny mayonnaise in as thin a stream as possible.
Nutrition Information
Serving size: 1 tablespoon. Calories: 143; Fat: 16g; Saturated fat: 2g; Carbohydrates: 0g; Sugar: 0g; Sodium: 36mg; Fiber: 0g; Protein: 0g; Cholesterol: 26mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/05/07/favorite-homemade-mayonnaise-has-meyer-lemon-juice-and-light-olive-oil/