I think one of the best things about raising our own chickens is being able to safely enjoy homemade recipes such as eggnog, tiramisu, hollandaise sauce and mayonnaise which use uncooked or partially cooked eggs. The risk of salmonella in eggs from a backyard flock is far lower than in those from a commercial egg farm, so I have been indulging and making some of my favorite recipes again.
I recently made my first batch of homemade mayonnaise and decided to try it again, tweaking the recipe just a bit. Here's what I came up with (and I can tell you it is well worth the ten minutes or so it takes to literally whip up a batch!)
Homemade Mayo with Dill
1 large egg
1/4 teaspoon salt
1/4 teaspoon white vinegar
1/2 lemon, juiced
3/4 Cup cooking oil
1/4 Cup olive oil
1 teaspoon fresh or dried dill (optional)
Break the egg into a blender and add the salt. Blend on high 2-3 seconds until foamy.
Add the vinegar and lemon juice and blend for 10 seconds.
While on high speed, with the cover on and the little insert in the lid removed, slowly pour the combined oils into the blender in a slow, steady stream. The mixture should thicken to a beautiful consistency.
Stir in the dill, if desired, or substitute in basil or any other favorite herb.
Makes about 1-1/4 Cup which will last in the refrigerator for about a week. Wonderful in egg salad, your favorite deviled egg recipe or on a BLT sandwich.
Click HERE for a few of my deviled egg recipes.