Most conventional mayonnaise is made with canola oil which is usually derived from GMO canola. Instead, this recipe uses organic sunflower oil which is non-GMO. Sunflower oil is naturally rich in Vitamin E, and apple cider vinegar has long been reputed as beneficial for digestion and overall health.
Makes 1 1/4 cups
1 whole egg
1 teaspoon organic Dijon mustard
1/4 + 1/8 teaspoon fine grey sea salt or Himalayan salt
1 cup organic sunflower oil
1 1/4 teaspoon organic apple cider vinegar
In a small food processor, mix the egg, mustard and sea salt with the processor still running, add the sunflower oil, drop by drop until the mixture begins to thicken. Without stopping the machine, add the remaining oil in a thin stream. When the oil has been incorporated, slowly add the cider vinegar. Adjust the seasoning to taste. This mayonnaise will keep 3 to 5 days in the refrigerator.
Note: This recipe can be halved – to divide an egg when cutting a recipe in half, first beat the egg, then measure out half of the egg, save the rest for another use.
Recipe compliments of Maison Orphée.