This is my favorite and most successful mayonnaise recipe. It is based on the recipe I found at Nourished and Nurtured. I followed her recipe almost exactly but I used different oils and omitted the whey.
- 1 cup walnut oil
- 1/2 cup grapeseed oil
- 1/2 cup olive oil
- 2 whole eggs
- 2 egg yolks
- 2 teaspoons Dijon mustard
- 3 T. lemon juice
- 1/2 teaspoon sea salt
- pinch freshly ground pepper
Place the ingredients into a jar that will hold about 3 cups. Add the ingredients as shown. Place your immersion blender into the ingredients down to the bottom of the jar. Pulse and stop. Pulse and stop. Keep pulsing slowly as you are moving the immersion blender to the top of the jar.
I am very pleased with this mayonnaise. I have made it a few times, and I have substituted apple cider vinegar for the lemon and it turned out great.
Here are some suggestions from Viet World Kitchen on how to fix broken mayonnaise:
1. Whisk 1 or 2 egg yolks in a small bowl and set aside. Then, put the broken mayonnaise in another bowl and start whisking it. Now add the egg yolk in a very steady, slow stream. Egg yolk, according to food scientist Shirley Corriher in Cookwise, is a fabulous emulsifier and stabilizer. Hopefully, the yolk will bring the mayonnaise into the thick realm. (Another method suggests 1 egg yolk and a little vinegar, say 1/4 teaspoon, then work that into the broken mayonnaise.)
2. Whisk 1 teaspoon of mustard and 1 teaspoon of the broken mayonnaise together and then, slowly whisk the broken mayonnaise into that mixture.
3. One suggestion for broken mayonnaise that’s NOT pure liquid is this: whisk in 1 teaspoon of hot water at a time.