Mayonnaise

Mayonnaise

**It works best if  everything is 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, Avocado, 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.

If you don’t have a hand blender, you can make mayo in a blender on low speed.

You can add a few drops of stevia if you like your mayo to be more sweet like a salad dressing.  I add stevia and poppy seeds to make a dressing for cole slaw.

We use this recipe as is with no sweetener for deviled eggs and sweet potato salad.

This recipe is adapted from two different recipes that two different friends make.  I liked each one a little and so took the two recipes and took my favorite pats and came up with this one.  The possibilities are endless.  I know someone who puts many spices in their homemade mayo and it is good.  I prefer plain and then, add to make various dressings.

 

 

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2 Comments

Filed under Recipes, Uncategorized

2 responses to “Mayonnaise

  1. Kari Roehl

    How long does this last in the refrigerator?

  2. They say two weeks, but it still tasted good when we had it three weeks, though that is rare. I usually make it when we are going to be making coleslaw or sweet potato salad and it is usually gone quickly.

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