So, this recipe is basically the same one from “The Clothes Make The Girl“, but instead of lemon, I prefer lime juice. Also, there’s a modification I make for a deliciously spicy dipping sauce that goes perfectly with the Bacon-Wrapped Sweet Potato Fries.
This recipe makes just under 1 pint (16 oz) of mayo. I only know this because I store it in 2 Half Pint canning jars and they don’t fill quite all the way to the top. If you use way less mayo then that, split the recipe in half.
Remember, the mayo expires when your eggs expire.
- 2 eggs
- 4 Tbsp Fresh Lime Juice at room temperature
- 1 tsp Dry Mustard
- 1 tsp Sea Salt
- ½ cup plus 2 cup Light or Extra Light Olive Oil (NOT extra virgin) at room temperature
- (optional - see notes) 1 4oz can Diced Jalapenos
- Place the eggs and lime juice in a blender or food processor (I use a Blendtec). Let them come to room temperature together, about 30-60 minutes.
- Add the dry mustard, salt, and ½ cup of the olive oil. Mix until well mixed – about 20 to 30 seconds. If you're using a Blendtec, use the Speed 3 button for the entire process.
- Start pouring the remaining 2 cups of olive oil VERY SLOWLY through the opening in your blender/processor lid. Seriously, very slowly!
- Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady stream the whole time. This may take up to 5 or 6 minutes.
- When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then stick it in the fridge and wait about an hour before using it. Trust me.
- (OPTIONAL) If you want to make the Spicy Jalapeno Mayo, just dump the whole can of jalapenos in the mayo and mix well with a spatula. Alternately, split the mayo, keep half plain and half spicy. If you do this, only use half the can of jalapenos.