Homemade mayo--traditional cooking

As I mentioned in an earlier post, I'm learning how to eat more traditionally. The way my grandparents, grandparents ate. You can find more info to the right of this post (near the bottom) to help you understand what "traditional" means.

I've been scouring websites and books and starting to take baby steps in the right direction. It's certainly not something that is going to change over night, but is well worth the effort.

We ran out of mayo over the weekend so what better time than now, to try making our own.
Mayonnaise, it's certainly not a topic I ever thought I'd be talking about. It's white stuff you put on a sandwich or make a chicken salad with, not an interesting conversation piece at all. NOT UNTIL, I started my journey of traditional eating.

I know some folks are probably shaking your head and wondering why someone would want to make their own mayo, when it's convenient to pick some up when you're doing your weekly shopping. Most mayo you'll find in the store contains ingredients that most of us cannot say nor do we understand what the ingredients are and the effects these ingredients have on our body. Making it is simple and will take about 5 minutes (from the looks of the recipe as I'm getting ready to make it later this evening) & if it tastes as good or better than the store bought stuff, why not go for it.

Mayo Recipe

1 egg (farm fresh)
1 egg yolk
generous pinch of salt
1 tsp. organic dijon mustard (can add more if you prefer to suit your taste)
1 1/2 TBS. lemon juice

Mix in a food processor. Pulse a couple of times to mix.
Add 1 cup sunflower oil (you can use olive oil if you prefer, it just adds a stronger taste to the mayo). You want to add the sunflower oil very slowly to emulsify. It will probably take 3 minutes to slowly drizzle the sunflower oil into your food processor.

NOTE: You can also set some aside and put onion powder (to taste) for a healthy ranch dressing. 

Can't wait to try it and find out what my family thinks!