Mayonnaise

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.

 

 

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