This mayonnaise calls for Dijon mustard, adding tang to an otherwise everyday condiment.
- 1 whole egg
- 2 egg yolks
- 1/2 tsp. Dijon mustard
- 1/2 tsp. salt
- 2 Tbsp. apple cider vinegar
- 2 cups olive oil
- 1 Tbsp. fresh sweet whey
- 1 lemon - juiced
- Begin by soaking your blender or food processor bowl and blades in a sink of extremely hot water until you are ready to make your mayonnaise. Dry them off but keep them very warm.
- Process the egg and the two yolks together for 1 full minute in the warmed blender or processor.
- With the blender or processor still running, slowly add the salt, vinegar, whey, mustard, and lemon juice. Then, with the machine continuing to run, slowly add the oil in a very thin stream of droplets, until you have used half of the oil and the mayonnaise has thickened substantially. You can thin it with a little more vinegar if you like so that it will take more oil, then continue adding the remaining oil in the same fashion as before.
- Add more salt and pepper to taste, turn off the machine, and pour the mayonnaise into a clean pint jar. Seal loosely with a lid and band, and set the mayonnaise out on the counter for a day or so to begin the process of lacto-fermentation. Once it starts to bubble a little, seal it tightly and place it in the refrigerator.