Thread: Mayonnaise and Garlic Lemon Aioli

Going to make this tomorrow to go with my week of salads for lunch.

As it's raw eggs how long do you think it would stay fresh for in the fridge?

We haven't been keeping homemade mayo for longer than a week (and it separates if you freeze it ).

I did read that you can give it a longer shelf life by mixing in yoghurt whey (I think) and letting it sit out for awhile before refrigerating but can't remember all the details now.

This looks yum!

So I done it.

The recipe is from Primal Blueprint Healthy Sauces,Dressings and Toppings.

1 egg yolk,
1 tsp lemon juice
1/4 tsp Dijon mustard(I just used yellow mustard)
1 tsp cold water
1/4 tsp salt
3/4 cup of Sunflower oil(I used extra Virgin as thats all I had)

Whisk egg yolk,lemon juice,mustard,water and salt until frothy.
Whisk constantly,pour oil in very slowly,only a drop at a time,until the mayo begins to thicken.Then add in a thin stream whisking until completely combined,
Keeps fresh in the fridge for up to a week.

Just reading Well Fed and she says mayo will keep until the expiration date of your eggs. Not sure I'd be that brave though as once they're out of the shell bacteria can grow.

In case anyone else was surprised to see sunflower oil in a primal recipe, this is interesting reading: http://www.marksdailyapple.com/is-it...s-scrutinized/