Mayonnaise

Equipment needed:

Food Processor or Blender

Rubber Bowl Scraper

Jar or container to put mayonnaise in after making it

Ingredients:

2 Egg Yolks-your mayo will be thicker depending on whether you just use egg yolks or you add the egg whites too.  More egg whites means a thinner mayo, less equals a thicker mayo.  Play with it to see what consistency you like. 2 egg yolks makes a thick mayo,  2 whole eggs makes a medium consistency and 1 egg yolk plus 1 whole egg makes a dressing consistency mayo.  

You can also play with the seasoning.  Add whatever flavors you may want for your recipes.

All of the ingredients should be at a warm room temperature-not hot.  If your house is cold, warm the oil slightly and warm the container you are mixing in by running it under very hot water then drying completely. 

4 tsp lemon juice or vinegar.  I like vinegar.

1/8 tsp sugar

1/8 tsp turmeric (optional and will give your mayo a very yellow look.)

1/8 tsp onion powder

1/4 tsp salt

3/4-1 C avocado oil, grapeseed, or olive oil-you can get very creative with the oil and the vinegar.  Play with flavors and see what you come up with. 

Procedure:

In the food processor, add the eggs, sugar, lemon juice or vinegar and add the seasoning (plus salt) you like and pulse to combine.

Turn on the blender or food processor and slowly drizzle the oil into the egg mixture.

It should take several minutes to add the oil in a tiny, steady stream.

After oil has all been added, let the machine go for another 5 seconds.  If it is too thick and starting to curdle, add more oil to thin out.  

Put mayo into container to store in the refrigerator.  It will keep for several months in the back of the fridge on the top shelf.  I only make one pint of mayo at a time.  We use it up, then I will make another.  Decide how quickly your family goes through a pint and then you can adjust your production for your families needs.