I wanted to share the recipe for homemade mayo that I use because all of the store bought brands contain polyunsaturated oils, and we want to stay away from those. It is quick and easy and will last up to 2 weeks in the refrigerator. Keep in mind the trick is to add the olive oil very slowly!
2 eggs room temperature
1 egg yolk at room temperature
2 T lemon juice from a fresh lemon
1 t of sea salt
1 – 1.5 cup extra virgin olive oil
1. Break eggs into blender. Add the lemon juice and salt. Blend.
2. Put the olive oil in a measuring cup and drizzle it slowly into the blender while it is on. The mixture will thicken and look like mayonnaise but it is not as thick as the store bought.
3. Put the mayonnaise in a glass container and store in the refrigerator for up to 2 weeks.
Be sure that your eggs are from safely raised eggs. Do not use eggs that are old or where the shells are broken.
EGGS SHOULD BE FROM A KNOWN SOURCE TO AVOID ANY EXPOSURE TO SALMONELLA.
Recipe by Dodie Anderson BS, MA
If you refuse or are unable to make your own homemade mayo here is a link to order the best one that I have found on the market.