Drawn from several sources and my prejudices (eg, I do not like figuring out what to do with extra egg whites, so I leave them in wherever I can get away with it, like here.) The ghee bit I lifted from http://marksdailyapple.com (digging around in there to find his recipe will prove an excellent time investment.)
gather
- 1 egg
- 3/4 cup olive oil (extra virgin or extra light)
- 1/4 cup euro unsalted butter (or bacon fat or olive oil, extra virgin through extra light depending on the flavor you want)
- 1 Tbs vinegar (or lemon juice)
- 1/2 tsp mustard (for emulsification more than for flavor)
- 1/2 tsp sea salt
- optional: cayenne, chili, chipotle, horseradish, dill, basil, whatever floats your boat
cook
Have all ingredients at room temperature when added. Clarify the butter (or liquefy the bacon fat) in a small saucepan, pour through a strainer into the olive oil. Food process together the egg, vinegar, mustard, (optional spice) and salt. Leave the blade running and drizzle in the oils; adding faster as the mayo comes together.