Ah . . . Heaven!!

Yes, heaven, I said!  Homemade mayonnaise that is as good for you as the healthiest mayonnaise at the grocery store.  I've tried making mayonnaise in the past and was unsuccessful so I thought I'd give it another whirl and this time - much success!!  Here is the recipe and you must follow it to the "T"!!

Paleo Mayonnaise

2 eggs
2 cups light tasting Extra Virgin Olive Oil (I used Bertolli) or walnut oil
2 tablespoons apple cider vinegar
1 teaspoon prepared yellow mustard
1 teaspoon sea salt
1/3 teaspoon cayenne pepper

In a blender (or using a hand mixer), add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the oil.  BE PATIENT!!  Do not dump all the oil in quickly and give up!! 

When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time.  Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency.  Add the salt and cayenne pepper and mix well or blend again for another few seconds. 

Now for the fun part – variations!!!  Always wait until after your mayonnaise is thick before you add seasoning but here is when you can get creative.  Add dried of fresh dill, fresh basil, or cilantro, garlic and onion, hot sauce, or even curry powder to make your own spreads, sauces and dips for just about everything.

The mayonnaise will keep in the refrigerator for about a week.  You can also half the recipe to make a smaller batch.  Ratio of eggs to oil is always 1 to 1 cup.  Other than that, you can experiment to find the exact combination of flavors to satisfy your taste buds!