Mayonnaise – Ladonna
**Everything must be at room temperature.**
*3 egg yolks (preferably pastured)
*1 tsp REAL salt
*2 tablespoons freshly squeezed lemon juice
*1 tsp organic prepared mustard or 1/4 tsp mustard powder
*1.5-2 cups oil of your choice – (Grapeseed, Sunflower, Safflower, Olive, etc.)
*Put all ingredients (EXCEPT OIL) in a quart jar.
*Blend with a hand blender/stick until all ingredients are mixed.
*Add oil one Tablespoon at a time until it begins to look like mayo. When it gets really thick, I change over to the whisk attachment and then, add oil until it is the consistency and taste we like.
Put a lid on the quart jar and store in the refrigerator.
You can add a few drops of stevia if you like your mayo to be more sweet like a salad dressing.
I use stevia and poppy seed to make a dressing for coleslaw.
We mix this with mustard to make a dressing for quinoa salad that is similar to potato salad.
This is actually parts of recipes from my friends, Shelley Cook and Lindsey Gremont.
I started out doing this on low in the vitamix, but now make it in a quart jar and store it in the same jar. There is less waste and effort that way.