Homemade Mayonnaise

Conventional store-bought mayonnaise is pretty much junk, in line with 'tomato' ketchup, and a quick look at the leading brand, (hint...it starts with an 'H'),  yields soybean oil and sugar. Even some 'healthier' versions at Whole Foods contain canola or soybean oil which is why you just have to make our own. It takes a couple of minutes, lasts about a week, and the combinations of tastiness you can come up with are endless. If the government still has you scared with the nonsense that eggs are a source of artery-clogging cholesterol, then it's time to get over it.  Eggs are one of the healthiest foods on the planet, and yes, the yolk contains most of the good stuff. AND, if raw eggs yolks and the salmonella police scare you, do this: heat the 2 yolks with 2 tbsp water, and the lemon juice in a frying pan at low temp just until they start to solidify and then set them in a bowl of cold water, stirring so they don't coagulate, then add to the food processor.

Mayonnaise is great, not only in Tuna Salad, but as a marinade, dip, or to make a homemade salad dressing creamy.


GET:

- 2 egg yolks

- 3 tsp lemon juice

- 1/3 tsp sea salt

- 1 1/2 tsp dry mustard powder

- 2 tsp white vinegar

- 1 cup olive oil


DO:

- Put egg yolks, lemon, salt, and mustard in a food processor or blender

- Blend on low for 1 min

- Add in olive oil slowly

- Blend 2-3 more min

- Refrigerate immediately, keep for no longer than a week.


OPTIONS:

- Curry Powder

- Hot Sauce

- Garlic

- Any herbs you  might be fancying


VERSION 2

- 1 egg yolk & 1 whole egg

- 3 tsp lemon juice

- 1/3 tsp sea salt

- 2 tsp dijon mustard

- 1 cup olive oil

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