Mayonnaise is one of the most basic yet versatile condiments for anyone who eats food low in carbohydrates, as it can be incorporated into many different sauces and mixes.
If you make your own mayonnaise using free-range eggs, it will be both better tasting and more nutritious than anything sold in stores.
I use mild-tasting olive oil, and not cold-pressed, as its flavor is too assertive for mayonnaise.
- 2 large egg yolks, from free-range eggs
- 1 1/2 teaspoons unsweetened mustard
- 1 teaspoon white balsamic vinegar
- a small pinch of salt
- 6 3/4 fl. oz. (200 ml) mild-flavored olive oil
- some freshly ground white pepper
- a few drops of Worcestershire sauce
Mix the egg yolks, mustard, vinegar and salt with an immersion blender in a narrow, tall vessel. Add the oil in carefully, first drop by drop and then in a thin stream. Blend continuously.
You can add the oil in larger amounts once the mayonnaise has started to emulsify. Work the blender up and down the vessel to ensure everything mixes thoroughly.
Season with white pepper and Worcestershire sauce. Taste and adjust for vinegar or salt. Put the mayonnaise in a jar with a tight-fitting lid and keep in the fridge. It will stay fresh up to a week.
If you prefer mayonnaise with more zing, double the amount of mustard.