At first, this will be thinner than the mayonnaise you’re probably used to, but it will thicken with time. Monica Corrado never makes it with anything but eggs from pastured hens, bought from a local farmer, and suggests you do the same.
To procure whey: Place a small strainer over a measuring cup; line the strainer with a cheesecloth or cotton towel, and scoop organic, whole-milk, plain yogurt into the strainer. The liquid whey will strain out from the yogurt solids.
Makes 1 1/2 cups
- 1 whole egg, pastured and preferably from the farmers market, at room temperature
- 2 egg yolks, free-range and preferably from the farmers market, at room temperature
- 1/2 teaspoon Dijon-style mustard
- 2 to 3 tablespoons organic lemon juice
- 1 tablespoon whey (from straining whole organic yogurt; see headnote)
- 1/4 teaspoon Celtic or natural sea salt, plus more as needed
- 1/4 cup extra-virgin olive oil
- 1/4 cup virgin coconut oil, warmed until liquefied
- 1/2 cup sesame oil
Combine the egg, egg yolks, mustard, 2 tablespoons of the lemon juice, whey and salt in the bowl of a food processor; pulse until well incorporated.
Combine the olive oil, coconut oil and sesame oil in a liquid cup measure. With the motor running, add the oils drop by drop to the food processor to form a mixture that has the consistency of a thin cake batter. Taste; add salt and/or some or all of the remaining tablespoon of lemon juice as needed.
Transfer to a clean 1-pint glass jar. Seal tightly and let sit at room temperature for 7 hours, then transfer to the refrigerator. (If using a canning jar such as Ball brand, make sure the lid is taut.) The mayonnaise can be refrigerated for several months and will become firmer as it ages.