While my bacon fat mayonnaise sounded like a good idea, in reality it was too solid and tasted less like mayonaise and more like, well, bacon fat. This mayo recipe is easy and has a great mayo flavor.

Flavor your mayonnaise to make dipping sauces. Here we've added curry powder (left) and chipotle powder (right) to go with Scotch eggs.

  • 1 large egg
  • 2 Tbs. lemon juice
  • 1/2 tsp. mustard powder (or dijon mustard)
  • Salt and pepper to taste
  • 3/4 to 1 cup light olive oil, avocado oil, grapeseed oil, almond oil or macadamia nut oil*

In a small food processor or blender, crack the egg and add the lemon juice. Let it come to room temperature, at least 30 minutes.

Add the mustard powder, salt and pepper, and 1/4 cup of the oil. Combine on a medium speed. Begin to slowly drizzle in the remaining oil, as slowly as you can. Continue to drizzle until you can no longer incorporate any more oil. You may have to stop and shake the container a few times, then restart it to get a little more in.

Store in the fridge. It will keep for a week or so, or until the expiration date of your eggs.

*Nut oils can be very expensive but make for a very delicious mayonnaise. Light olive oil works well, too, and is relatively inexpensive. Feel free to experiment with different oils or combinations of oils. Just be careful to use good oils that are high in Omega-3 fatty acids, low in Omega-6 fatty acids. A good summary of different oils can be found at Mark’s Daily Apple.
Advertisements