1 egg, room temperature
15 ml lemon juice
1 tsp dijon mustard
15ml whey (optional)
Tiny pinch of salt
250ml macadamian nut oil
15 ml white wine vinegar (optional)
Method:
Beat egg, lemon juice, whey and mustard in blender on low for 30 seconds. Add oil slowly, in a steady stream, and watch it emulsify. If you did add the whey, leave the mayonnaise out at room temperature for 5 hours so that the whey is activated. The whey will make your mayonnaise last longer. I add 15ml vinegar when I transfer to a jar - just for added tang. Yum.
A note on whey: Whey is the clear liquid that you get if you strain yoghurt
through a cotton cloth. It's easier than it sounds. And 15 ml is not a lot. I often strain my yoghurt, because the kids hate it when it separates.
Cut a square of cloth, and place it over a tupperware jug/bowl. Place a heaped tablespoon of yoghurt in and wait for the whey to collect underneath. If you want to turn the yoghurt into cream cheese, leave it (you will have to tie the cloth with string and suspend from a spoon over the container in the fridge) for 24 to 48 hours. What is in the cloth is cream cheese (no salt). What is underneath is whey.
A note on macadamian nut oil: You can use olive oil. But the mayo is quite thick and yellow. (Look for the lightest version if you do) You can also use sesame or sunflower oil, but they are not so good for you. In my search for the healthiest, tastiest oil for this recipe, this is the best.
I found the original recipe for this here on the I Quit Sugar website.
You may also like Home made seed loaf.
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