Mayonnaise is best hand whisked

[Guest guest]

Having made food processor mayonnaise in the past, I have found recently

that the texture of it is much thicker and creamier when made by hand

with a bowl and whisk. It's quite a workout for the arm, but hey, it's

functional. Don't make on stormy days, or the oil might not stay

suspended in the egg yolk.

Whisk until frothy:

3 egg yolks (fresh from pastured yard hens)

Whisk in:

1/2 teaspoon each salt, dry mustard, lemon juice

dash cayenne

Whisk in while pouring very slowly, drops at a time:

1/2 cup olive oil

Whisk in:

1 tablespoon lemon juice

2 tablespoons pickle juice (or kraut juice or whey)

Whisk in while pouring very slowly, drops at a time:

1/2 cup olive oil (or sunflower oil for a lighter taste)

Refrigerate and enjoy.

Deanna