If you haven’t tried real homemade mayonnaise, you are missing out on something delicious.  Its super easy that after you make it, you will ask yourself why you hadn’t made it before.

 Many people are concerned about getting salmonella from eating raw eggs, but these are the facts that I look at~ healthy organic pasture chickens produce healthy eggs; eggs contain natural defenses, proteins called lysozyme and conalbumin, preventing bacterial invasion (http://www.npr.org/templates/story/story.php?storyId=129472951).  If you are still concerned, use pasteurized eggs.

Ingredients for 2 cups of Mayonnaise:
2 organic pasture egg yolks ( or pasteurized eggs)
1 Tbs White Balsamic Vinegar
1 Tbs organic lemon juice
2 tsp organic mustard powder*
2 tsp organic onion powder
1 1/2 cup light or regular olive oil
1 tsp fine sea salt

(*I added mustard powder since it’s also another emulsifier like the egg yolk)

Combine egg yolk, White Balsamic Vinegar and organic lemon juice in a bowl,

Add in organic mustard powder and organic onion powder and blend.

Measure 1 1/2 cup Regular Olive Oil.

Drizzle the olive oil slowly creating a small stream into the bowl and mix for about 4 – 5 minutes.

Thick and creamy mayonnaise is ready for use in ….

making coleslaw, and other tasty dishes.

Keep homemade mayonnaise in a glass jar refrigerated.  It should last a week, but in my home, it lasts for just a couple of days.  

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