Homemade Mayo

Have you ever looked at the ingredients list on a jar of store-bought mayonnaise? I was surprised to find that some of them (such as the "light" and "olive oil" varieties) actually label some ingredients as "not usually found in mayonnaise"... I feel the correct label would be "not usually found in food"! If you want a real, nutritious mayonnaise, you're going to have to make it yourself. Here is an easy-peasy recipe that I highly recommend:





1 egg + 1 egg yolk (farm fresh, pastured eggs are the best)
1 t Dijon mustard
pinch of salt- I use Redmond's Real Salt available at health food stores
1 T apple cider vinegar (or lemon juice)- I use Bragg's Organic, raw vinegar from Publix
1 c light-tasting olive oil (or a mixture of olive oil and sunflower oil)





Put all ingredients except oil into a small food processor and blend. While blending, add your oil by drips- my processor has small openings at the top into which I pour the oil slowly. As soon as all the oil is incorporated, stop blending. Easy-peasy, right?!




Here's the finished product. It took me less than 2 minutes from start to finish to make a jar of mayonnaise that will last for about a week and a half. My boys looove their mayo. You can see by this picture just how creamy and thick it came out.



My sons wanted poor-boys for lunch. Ham, mustard, cheese and homemade mayo makes for a de-licious sandwich! Let me know what you think of homemade versus store-bought. I think you'll be surprised how good homemade can be.