long lasting mayonnaise

This standard mayonnaise recipe has 1 tablespoon of whey added. Instead of a week in the refrigerator, your homemade mayonnaise will keep for a month.

Homemade Mayonnaise that Lasts Longer

egg yolks (room temperature)

apple cider, white vinegar,

Dijon mustard

whey (drained from plain yogurt)

sea salt

avocado oil (or vegetable oil)

cayenne (red pepper)

Combine 2 large egg yolks (room temperature), 1 teaspoon apple cider, white vinegar, or lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon whey, and a pinch sea salt, in a  bowl, a blender, or a medium mixing bowl.

Drip or barely trickle 1 cup avocado oil into the egg mixture with the machine on or while you whisk vigorously by hand.

Add a dash of cayenne.

Pour finished mayonnaise into a glass jar and cover. Allow to sit on the kitchen cabinet at room temperature for 8 hours, then refrigerate.

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