I just posted a recipe for egg-less mayonnaise. However, the more traditional version does contain eggs. There’s yet a third version, which can be made with yoghourt. All have a similar taste and like consistency; it’s all about how you prefer to make it. What is important is the type of oil you use. I prefer olive oil, (extra virgin, if I have it around) as it provides the flavour I enjoy.
Homemade Mayonnaise, With Eggs
- 1 egg yolk
- 100-150 ml of olive oil, extra virgin
- sea salt
- juice of 1/2 lemon
In a blender, add the egg yolk, and begin blending. Then proceed to add the olive oil, very slowly and carefully, almost in a string, while continuing blending. (You may not require the entire amount of olive oil.) Once the mixture has emulsified, add a pinch of salt to taste and the lemon juice.
Store in the fridge, and use within a couple days.