Updated: Oct 21, 2019
First the recipe, then why it's MAGIC!
All ingredients should be at room temperature and added to the food processor or blender.
1 whole egg
1 egg yolk
1 scant teaspoon Dijon mustard
1 1/2 Tablespoons lemon juice
1 Tablespoon whey (directions here)
A generous pinch of sea salt
Process until well blended, about 30 seconds and using the attachment for the food processor or being very careful to add one drop at a time:
3/4 cup of extra virgin olive oil (cold pressed)
Taste and check the seasoning. Adjust to your liking. It will thicken later.
Let the mayonnaise sit at room temperature, in a covered jar for 7 hours, before refrigerating.
Here is the MAGIC!
Because the mayonnaise contains whey and has been allowed to sit at room temperature, it will be good in the fridge for several months. What's more, it adds valuable nutrients and enzymes such as lipase to any recipe you use it in. Also, by adding this extra good bacteria to your Waldorf type salads you extend the shelf life to up to 5 weeks.
Now that you have the basic recipe, have some fun with it! Add curry or creole seasonings, whatever your imagination comes up with.
Recipe sourced from Nourishing Traditions, by Sally Fallon