46.7 gr whole egg (1 ‘medium egg’)
0.5 gr electrolyte mix
225 gr Western Family Light Olive Oil
20 gr Great Value White Distilled Vinegar
20 gr Great Value Prepared Yellow Mustard
10 gr ReaLemon lemon juice
15 gr Cholula Chipotle Hot Sauce
Notes:
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Ingredient amounts can be changed to taste.
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The Western Family Light Olive Oil is probably not the best choice. It’s Italian sourced and apparently Italian ‘light’ olive oil is suspect of dilution with canola.
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Apple Cider Vinegar is an option. I’ve used it for other mayos, but not for this. I may try it in another batch to determine how much difference it makes.
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Dijon Mustard is an option.
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Definitely need more Chipotle sauce, possibly double what I used here.
Procedure:
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Put all the oil into a container. I use an insulated food jar.
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Break the whole egg either directly into the oil or first into a cup and then into the oil.
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Use a hand ‘stick’ blender at low to moderate speed directly on top of the egg for about 2 minutes. Keep the blender down into the oil and/or move up/down a little but not much.
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As the mayo develops move the blender around a bit.
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Add the other ingredients which you have already prepared in a separate cup. Just dump them in and continue blending.
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Blend for a few more minutes or until you have the consistency you want.