Have all the ingredients at room temperature before you start; the mayonnaise will come together better. Also, because the egg doesn’t get cooked, use a very fresh egg, preferably organic free range.
1 large egg
4 tsp Prepared Mustard
1 cup Alpha™ Gourmet Salad Oil
1/3 cup Camelina Oil
3 teaspoons freshly squeezed lemon juice
If you like your mayonnaise slightly seasoned:
salt to taste
pinch of white pepper
1 small clove of garlic, minced
¼ tsp Bragg's Soy Sauce
Mayonnaise is typically a neutral taste, so be careful adding ingredients because it doesn't take much to change the balance of flavours.
Thoroughly mix the egg and the mustard together in a food processor. Drizzle the oil in while the blade is spinning. Pouring slowly allows the oil to be properly emulsified. You'll notice the mayonnaise thicken as you go. Add the lemon juice and seasonings to taste.
Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days.