Homemade mayo is so much more flavorful than anything you can purchase. I will even guess that you already have all of the ingredients in your kitchen! You need to use eggs to make mayo – I recommend using farm-fresh eggs, because the fresher the egg, the better the flavor!
Make sure your eggs are at room temperature. Making mayo is about getting the egg and oil to emulsify. If they don’t you will be left with a runny mess!
A generous swipe of homemade mayonnaise adds just the right richness—creamy, bright, and slightly tangy—to complement the sweet acidity of a fresh tomato.
Spread it thickly on good bread, layer on slices of your ripest garden tomatoes, and finish with a little salt and freshly cracked pepper. It’s a simple combination, but when the tomatoes are at their peak, there’s hardly a better taste of summer.
- Category: Sauces Jams And Preserves, Sense of Place Season 1
Ingredients
- 1 large farm fresh egg yolk at room temperature
- 1 tablespoon lemon juice
- 1 cup avocado oil
- 1/4 teaspoon sea salt
Instructions
- Place the egg yolk in a medium-sized bowl. Add the lemon juice and whisk until frothy.
- Very slowly, begin adding the oil in a thin stream while whisking continuously until all of the oil has been used.
- Whisk in the sea salt. Taste and add more if needed.
- Place the egg yolk in a medium-sized bowl. Add the lemon juice and whisk until frothy.
- Very slowly, begin adding the oil in a thin stream while whisking continuously until all of the oil has been used.
- Whisk in the sea salt. Taste and add more if needed.