Homemade Mayo [Basic Sauce]

I love mayonnaise, but I no longer use the store-bought kind because I haven’t found a tasty one with organic oils, no soy and no chicken eggs. So I make it instead. Here is a basic sauce I use for chicken salad, mayo, casseroles, or to top steamed broccoli.

Mock Mayonnaise
Melt over medium heat:
1 stick butter

Meanwhile combine in blender:
1 very large egg (duck) at room temperature (or 2 small chicken?)
2 tsp Dijon mustard (TJs)
1/2 tsp salt
Juice of one lime or half lemon (2tsp)
1 tsp. apple cider vinegar
1/4 tsp paprika powder, if desired

When butter is melted, and while the blender is running with the lid on and center piece removed, pour the butter oil in a small stream into the egg mixture until it emulsifies into a creamy sauce.

Yields enough to use with 3 cups chopped chicken, not counting the chopped apples, celery, or raisins.

Refrigerate for firm mayo.

For Curry Sauce (for broccoli, or in Chicken Divan casserole), add 1/2 tsp curry and omit paprika.

2 thoughts on “Homemade Mayo [Basic Sauce]

  1. I love all your recipes! Wondering if I made a double batch, do you know how long it would last in the refrigerator?

    1. I don’t really know how long it lasts; it has raw egg so I try to use it up within a week. If we haven’t used it for sandwiches, I add it in to a casserole or crockpot meal.

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