Easy Breezy (and rock your world worthy) Homemade Mayo

I never liked mayonnaise much. It was super easy for me to leave it off of things because it totally grossed me out. I hated buying big jars of it for recipes to use a tablespoon here or half a cup there and then end up throwing out the entire thing. (Just because I don't like it doesn't mean I didn't feel bad about wasting it.)

When I started this whole clean eating journey and really started paying attention to labels and what was in all the food, I was appalled at the ingredient lists on condiments. Salad dressings, mayonnaise, sauces....they all seemed to have HUGE ingredient lists of stuff I couldn't pronounce. It totally shocked me. I expected it from things like poptarts and fritos but salad dressing is pretty much oil, vinegar and spices.....why did we need to have all that other stuff in there?

This lead me to start to figure out what I could make on my own and for things like salad dressing and mayonnaise....well it's easier, cheaper and tastes way better when you make your own. Who knew it was super easy to make mayo and it actually tasted good. It was completely different from the stuff on the grocery store shelves. Because mayonnaise is actually yellow, not white. And it can be flavored a billion different ways depending on your taste.

This is the recipe I use for basic mayonnaise. It is pretty good for when mayo is called for in other recipes. It doesn't have a crazy strong flavor that will alter what your dish is supposed to taste like. (Because no one wants bossy mayo that steals the show and takes over when it isn't supposed to!)

I also like to halve this recipe when I need just a little bit for something I am making (like my clean and easy crab dip).


2 egg yolks**
1/4 cup red wine vinegar
1 TBS dijon mustard (I use Annie's Horseradish mustard)
1 1/2 cups oil (I use cold pressed olive oil)
Salt to taste

Place the egg yolks in the food processor or immersion blender cup. Add the vinegar and mustard. Turn on the blending device you are using and slowly start to add the oil as you are blending. Once it starts to thicken you can be more liberal with how fast you are adding the oil. Salt to taste.



** This recipe contains raw eggs. Use caution when consuming raw eggs due to the slight risk of salmonella or other food-borne illness.  For more information on the risks and prevention and minimizing your risks click the links below:

http://www.cdc.gov/features/salmonellaeggs/

http://articles.mercola.com/sites/articles/archive/2002/11/13/eggs-part-two.aspx

http://empoweredsustenance.com/raw-eggs-safe/