Now that we have five hens, we need to think of more ways to use up the fresh eggs in our cooking! We were out of mayonnaise once so Chris suggested we try a homemade recipe. There are a few variations based on your preferences, so I've listed these below. Please note that mayonnaise is made using raw eggs and therefore you must be confident that the eggs you are using have come from a good quality source to avoid salmonella poisoning. We make our mayonnaise from the eggs that we collected that day so they're nice and fresh.
For mustard, we use a strong-ish tasting wholegrain mustard so we only use 1 tbsp. If you are using a mild mustard, you might like to use 2 tbsp. For vinegar, we vary between using white, malt and cider vinegar. You can also use lemon juice instead. We use a light olive oil for our mayo. We once tried an extra virgin olive oil but it tasted bitter.
Honey mustard mayonnaise
2 fresh eggs (whole, not just the yolks)
1/2 teaspoon salt
1 tablespoon of your choice of mustard
1 tablespoon of your choice of vinegar (or use lemon juice)
1 tablespoon of runny honey
1 3/4 cups of olive oil
We use a sealable plastic container to make it in so that we can store ours in the fridge after we make it. We add all of the ingredients (except the oil) and use a stick blender to process it all until its well mixed. Now pour the oil in gradually as you blend the mixture. Once all of the oil has been added, you'll have a smooth mayonnaise.
We lavish our mayo on potato salad, bread, vegetables and whatever else we feel like.
ps - olive oil is very good for you. I was recently reading about Jeanne Calment, a French woman who lived to 122 years old (the oldest recorded in history). She credited her longevity to pouring olive oil on her meals.